Chocolate de Agua (Mexican Hot Chocolate)
Dark, bittersweet hot chocolate--made with water, not milk--is enjoyed in Mexico City as an alternative to coffee. It's prepared with a special Mexican chocolate that usually contains cinnamon, ground almonds and vanilla. Look for high-quality brands, such as Taza, Hernán, Rancho Gordo or Seasons of My Heart, which are sold in hockey puck-size disks. To create the classic foam, you can use a blender, a whisk or a wooden instrument called a molinillo and a tall, heatproof pitcher, such as a chocolatera. Both are available online.
Source: EatingWell Magazine, March/April 2017
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Serving Size: about 1 cup each
Per Serving:
121 calories; protein 1g; carbohydrates 22g; dietary fiber 1.1g; sugars 19.7g; fat 4.4g; saturated fat 2.4g; cholesterol 0mg; vitamin a iu 0IU; niacin equivalents 0.5mg; vitamin b6 0mg; vitamin c 0mg; folate 1.4mcg; calcium 15.9mg; iron 0.6mg; magnesium 29mg; potassium 114.6mg; sodium 7.1mg; thiamin 0mg; added sugar 20g; calories from fat 39.8kcal.
Exchanges:
1 other carbohydrate, 1 fat