Tag Archives: Mexican chocolate

Mexican Chocolate Protein Shake

Cacique Mexican Chocolate Protien Shake | Lola's Cocina | www.lolascocina.com

I’m a huge fan of Mexican chocolate. There’s something magical about the combination of pure cocoa, cinnamon, and almonds, which is why I had to include these ingredients in my Mexican Chocolate Protein Shake recipe. Read More…

Mexican Hot Chocolate, Oaxaca Style

mexican chocolate from oaxaca

On Day of the Dead, drinks such as Mexican hot chocolate are placed on altars in order to lure the spirits of loved ones back to the living world.

Mexican hot chocolate is unique in that the tablets used to make this frothy drink combine pure roasted cocoa, granulated sugar, cinnamon sticks, and sometimes almonds. The chocolate tablets are dissolved in hot water or milk, and then the mixture is made frothy with a molinillo (wooden whisk).

mexican hot chocolate: chocolate mexicano

In Oaxaca, I learned that this form of hot chocolate is only prepared with milk for occasions such as weddings and funerals, otherwise it is made with water, which is just as delicious. Some people also believe that if a young woman makes hot chocolate that is not frothy, this is indicative of her lack of kitchen skills. While a molinillo and olla de barro (clay pot) are the preferred kitchen utensils used to prepare hot chocolate, a regular wire whisk and a saucepan are fine substitutes. In fact, I know people who get a frothy consistency by mixing it in a blender on a high setting. Read More…

Kahlua Jello | Gelatina de Kahlua

by Nora Valencia

Ingredients (jello):
2½ teaspoons unflavored gelatin (+ ½ cup cold water to dissolve gelatin)
¼ cup sugar
1 cup cold water
3 teaspoons instant coffee or espresso
1 cup Kahlua coffee liqueur

Ingredients (chocolate sauce):
3 8-ounce tablets of Mexican chocolate
1 teaspoon butter
¼ cup milk
1 teaspoon crema Mexicana * (may substitute table cream or crème fraîche)

 Preparation (jello):
  1. Sprinkle gelatin over ½ cup cold water and let sit for five minutes until dissolved completely.
  2. In small saucepan heat remaining (1 cup) water and sugar over medium flame until sugar is dissolved. When mixture begins to boil, remove from heat and add the dissolved gelatin mixture and instant coffee. Mix well.
  3. Add Kahlua to mixture and lightly stir.
  4. Pour into individual dessert dishes and refrigerate for at least 4 hours, or until jello sets.
  5. Garnish with freshly sliced fruit (kiwi or strawberries go well with this recipe), a dash of plain yogurt, and chocolate sauce (see recipe below).

Preparation (chocolate sauce):

  1. Over low heat, melt chocolate with butter, milk, and cream until well blended.
  2. Let cool before using to garnish jello.

Note: Crema Mexicana is a Mexican table cream that is found in most Latin supermarkets. It can be substituted with table cream or crème fraiche.