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Chocolate de Agua (Mexican Hot Chocolate)
Chocolate de Agua (Mexican Hot Chocolate)
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From: EatingWell Magazine, March/April 2017
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.
- By: Lesley Téllez
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3½ cups water
- 4 ounces high-quality Mexican chocolate, chopped
Preparation
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Prep
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Ready In
- Bring water to a boil in a medium saucepan. Add chocolate, reduce heat to medium and stir until the chocolate is melted, 1 to 2 minutes. Pour into a heatproof pitcher. Using a molinillo (or large whisk) between your palms, quickly roll back and forth until foamy.
- Pour into mugs. Serve hot, frothing with the molinillo (or whisk) again to add more foam, if desired.
- Serving size: about 1 cup each
- Per serving: 121 calories; 4 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 20 g sugars; 20 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 1 mg iron; 7 mg sodium; 115 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 other carbohydrate, 1 fat
