How To Make Mexican Hot Chocolate from Scratch - Hilah Cooking
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Date: 2022-04-30
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Comments and reviews: 10
frank
I grew up drinking Ibarra brand hot chocolate. My mom would always serve it with a few slices of plain white bread to dip. I'd tear the crust off smash the white it in my palm, and let it sit in the hot chocolate. It was like eating hot chocolate dumpling soup. I loved the texture of the bread after it sat for a few minutes. I love the idea of making the hot chocolate from scratch. When I try your recipe, I'm going to add a little almond liqueur (Ibarra always had almonds. 500 characters sucka!
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I grew up drinking Ibarra brand hot chocolate. My mom would always serve it with a few slices of plain white bread to dip. I'd tear the crust off smash the white it in my palm, and let it sit in the hot chocolate. It was like eating hot chocolate dumpling soup. I loved the texture of the bread after it sat for a few minutes. I love the idea of making the hot chocolate from scratch. When I try your recipe, I'm going to add a little almond liqueur (Ibarra always had almonds. 500 characters sucka!
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Maria
I've grown up with authentic Mexican hot chocolate that isn't made like this, but the ingredients seem to be about right. I have to try this to see if it tastes similar. P. S. To everyone else, if you want to make this, you CANNOT omit the cayenne pepper and cinnamon, if not it wouldn't be authentic. Also, you should use dark chocolate not milk chocolate because in the authentic Mexican hot chocolate, the chocolate is more bitter like the dark chocolate and not sweet like milk chocolate.
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I've grown up with authentic Mexican hot chocolate that isn't made like this, but the ingredients seem to be about right. I have to try this to see if it tastes similar. P. S. To everyone else, if you want to make this, you CANNOT omit the cayenne pepper and cinnamon, if not it wouldn't be authentic. Also, you should use dark chocolate not milk chocolate because in the authentic Mexican hot chocolate, the chocolate is more bitter like the dark chocolate and not sweet like milk chocolate.
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john
Everything she put into her recipe is exactly what's in Abuelita Chocolate drink, only she's making it from scratch. Do you two not get that? Both Hilah's and Abuelita's are based on Xocolatl, the spicy Aztec Chocolate drink. Besides, with all the negative, unjust, press our culture has been receiving lately, Wouldn't you agree that it's refreshing to see someone who is a non-Latina ( I assume) enjoy our culture enough to cook it? Or would you rather point out faux mistakes.
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Everything she put into her recipe is exactly what's in Abuelita Chocolate drink, only she's making it from scratch. Do you two not get that? Both Hilah's and Abuelita's are based on Xocolatl, the spicy Aztec Chocolate drink. Besides, with all the negative, unjust, press our culture has been receiving lately, Wouldn't you agree that it's refreshing to see someone who is a non-Latina ( I assume) enjoy our culture enough to cook it? Or would you rather point out faux mistakes.
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carsiotto
Yeah and I bet you never had chocolate with amaranth flour for example but it was made that way originally too. Abuelita is used so much because the Mexican chocolate drink market is so small. But in places of mexico ( more indigenous areas) it's customary to make the chocolate from scratch. by grinding the bean itself. I grew up on Abuelita too, but then I realized that the history of Chocolate is way longer and more diverse than the existence of Abuelita.
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Yeah and I bet you never had chocolate with amaranth flour for example but it was made that way originally too. Abuelita is used so much because the Mexican chocolate drink market is so small. But in places of mexico ( more indigenous areas) it's customary to make the chocolate from scratch. by grinding the bean itself. I grew up on Abuelita too, but then I realized that the history of Chocolate is way longer and more diverse than the existence of Abuelita.
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paintur68
Ok. It's still not what all the Mexican ladies in my family use, and it's not what I see being used in the ten thousand Mexican restaurants in my area, and it wasn't what was done in the 5 star hotel in Aguascalientes that I just stayed at. they didn't use the delightful recipe beautiful Hilah used. but hey. use whatever you want. I'm sure Hilah's version is delicious. Have fun.
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Ok. It's still not what all the Mexican ladies in my family use, and it's not what I see being used in the ten thousand Mexican restaurants in my area, and it wasn't what was done in the 5 star hotel in Aguascalientes that I just stayed at. they didn't use the delightful recipe beautiful Hilah used. but hey. use whatever you want. I'm sure Hilah's version is delicious. Have fun.
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williejbbj
Hi Hilah! I just wanted to tell you that, I had to watch your video two times because I was paying more attention to you, than to what you were doing. I think you are beautiful! Ahh you only made a couple of mistakes; one, you are supposed to use Chocolate Abuelita- and two, add the cinnamon stick when you cooking the milk, the rest is OK and you look great! :)
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Hi Hilah! I just wanted to tell you that, I had to watch your video two times because I was paying more attention to you, than to what you were doing. I think you are beautiful! Ahh you only made a couple of mistakes; one, you are supposed to use Chocolate Abuelita- and two, add the cinnamon stick when you cooking the milk, the rest is OK and you look great! :)
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carsiotto
Abuelita? You are drinking a generic interpretation of Mexican chocolate. I love Abuelita but you obviously don't know the history of Chocolate and Mexicans. Chocolate has been consumed with chile and vanilla forever. Sometimes corn is added to it. Sometimes honey or amaranth. You have much to learn.
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Abuelita? You are drinking a generic interpretation of Mexican chocolate. I love Abuelita but you obviously don't know the history of Chocolate and Mexicans. Chocolate has been consumed with chile and vanilla forever. Sometimes corn is added to it. Sometimes honey or amaranth. You have much to learn.
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carsiotto
Great job Hilah, very tasty. I make homemade chocolate and have it as a drink. The darker the chocolate, the better in my opinion. All that other milk chocolate stuff isn't even real chocolate, the same way coffee isn't really -coffee- after putting a ton of milk and sugar into it.
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Great job Hilah, very tasty. I make homemade chocolate and have it as a drink. The darker the chocolate, the better in my opinion. All that other milk chocolate stuff isn't even real chocolate, the same way coffee isn't really -coffee- after putting a ton of milk and sugar into it.
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carsiotto
The fact that she used a darker chocolate is a more accurate interpretation of Mexican hot chocolate. Abuelita is tasty but that is not traditional chocolate.
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The fact that she used a darker chocolate is a more accurate interpretation of Mexican hot chocolate. Abuelita is tasty but that is not traditional chocolate.
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Nathan
You need to use Abuelita chocolate. Instead of using ground cinnamon we let the chocolate simmer with cinnamon sticks. But yes, Abuelita chocolate is the BEST!
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You need to use Abuelita chocolate. Instead of using ground cinnamon we let the chocolate simmer with cinnamon sticks. But yes, Abuelita chocolate is the BEST!
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