How will you spend your Thanksgiving break?
My grandma's house smells of sweet chocolate, cinnamon and a hint of spice — she has made her famous hot chocolate. I know it's officially the holiday season. My grandma, Mary Lucy Martinez, holds our family recipe for Mexican hot chocolate very close to her heart, as it's been passed down for generations. She's graciously agreed to let me share it with WSN readers, so you're in for a treat.
Mexican hot chocolate
- 1 (8-ounce) container cocoa powder - 4 cups sugar - 2 (14-ounce) cans evaporated milk - 4 cinnamon sticks - 1 quart whole milk - 6 quarts water (and another 1/2 cup)
Be careful: This recipe is meant for feeding my entire extended family and should yield 20 to 24 cups of hot chocolate. If you're cooking in your dorm room, make adjustments for a smaller recipe.
Add about 6 quarts of water to an 8-quart pot; add the cinnamon sticks. Then let the water begin to boil. Meanwhile, prepare a chocolate mixture in a separate bowl. Combine about 7 ounces of the cocoa (slightly under 1 cup) and a 1/2 cup of water; mix well until the mixture is creamy. Then add the creamy chocolate mixture to the pot once the water is boiling.
Add the sugar and the evaporated milk. Mix everything well, stirring constantly. Then add a 1/2 quart of milk. Bring to a boil for about 10 to 15 minutes, stirring constantly. Taste a spoonful; it isn't sweet enough you can add more sugar. If it tastes too creamy or thick, try adding more milk (up to 1 cup).
Now you're ready to serve your hot chocolate. Don't forget the marshmallows; they're a necessary addition. Enjoy your warm, delicious Mexican hot chocolate this Thanksgiving!
