One of the things, he introduced me to, is Mexican Hot Chocolate, which, if you haven’t tried yet, is a richer, and tastier alternative to plain hot chocolate.
Comparing the two, regular hot chocolate feels thinner and more watery, compared to Mexican Hot Chocolate, and its probably why on cold and even rainy nights, I prefer to make a cup of Mexican Hot Chocolate.
If you’re a purist who prefers to make food or beverages from scratch, it’s so easy to find different variations with the same, base components of Mexican Hot Chocolate, such as, Ibarra or Abuelita, or you can see about ordering them online. I would recommend adding cream, along with milk when making your hot chocolate.
This is due to the cream, thickening the chocolate more and it doesn’t matter if we are talking a cold night, rainy night or just needing a comforting drink, this makes a huge difference in the drink.
As far as recipes to recommend, that depends on how much time you want to put, into making the hot chocolate.
The recipe via, “The Ole Report“, is great for short and quick and yet getting the experience and the taste of Mexican Hot Chocolate.
However…its best not to take the shortcut route for that full rich flavor that this drink can bring….if what you want is the best, and sometimes, things like this, is worth making from scratch…here is a great recipe to use,courtesy of Amanda’s Cooking.
I haven’t tried the iced route, but just from the pictures and it’s summertime, that looks like it is SOOOO worth looking into.
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