Monday, April 30, 2012

Mexican Mocha


Celebrate Cinco de Mayo with a delicious cup of joe with Mexican Xoco! Ibarra is my number one choice for mexican chocolate cause of their flavor and richness. Here is a simple recipe that you can make at home.

Mexican Mocha (for one)

Ingredients:
1 cup milk
1 shot of espresso
4 blocks (or triangles) cut off one Ibarra tablet
Big pinch (about 1/8 tsp.) ground chile (not chile powder–it often has other spices added to it)
Dash salt
Whipped cream and cinnamon, to top

Directions:
Chop tablet of Ibarra into blocks for easier melting. Then warm the chocolate, chile, milk, and dash of salt in a small saucepan. Heat until the chocolate is melted–should be quite hot (although not boiling).
Froth with a hand-blender (or blend in a blender) until the bits of chocolate are completely dissolved and the top becomes foamy. Top with whipped cream and cinnamon and drink immediately.

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