Mexican Hot Chocolate

About Mexican Hot Chocolate

Ingredients

• Cocoa powder ¼ cup
• Sugar ¼ cup
• Cinnamon (dalchini) powder ¾ tsp
• Milk 4 cups
• Vanilla essence 1 tsp

How to Make Mexican Hot Chocolate (Stepwise Photos)

Method

1. Take cocoa, sugar and cinnamon in a small bowl and mix well.
2. Heat 1 cup of milk in a non-stick pan till it starts boiling.
3. Add cocoa mixture and whisk until smooth. Bring to a boil over low heat, stirring constantly.
4. Stir in remaining 3 cups of milk and let it come to a boil. Add vanilla essence and mix.
5. Pour into serving cups and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps