Ingredients with Measurements:
- 2 cups of milk
- 1/2 cup of heavy cream
- 1/4 cup of sugar
- 1/4 cup of unsweetened cocoa powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/2 cup of pulque (fermented agave juice)
Special equipment needed:
- Saucepan
- Whisk
- Measuring cups and spoons
- Serving mugs
Step-by-step instructions:
1. In a saucepan, heat the milk and heavy cream over medium heat until it starts to steam.
2. Add the sugar, cocoa powder, and salt to the saucepan and whisk until the mixture is smooth.
3. Continue to whisk the mixture until it comes to a gentle boil.
4. Remove the saucepan from the heat and stir in the vanilla extract and pulque.
5. Pour the hot chocolate into serving mugs and serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories per serving: 360
Fat: 20g
Carbohydrates: 36g
Protein: 8g
Substitutions for ingredients:
- You can use any type of milk or cream that you prefer.
- If you don't have pulque, you can substitute it with tequila or mezcal.
Variations:
- You can add a pinch of cinnamon or cayenne pepper for a spicy kick.
- You can top the hot chocolate with whipped cream or marshmallows.
Tips and tricks:
- Make sure to whisk the hot chocolate constantly to prevent it from burning.
- If the hot chocolate is too thick, you can add more milk to thin it out.
Storage instructions:
This hot chocolate is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the hot chocolate, simply heat it up in a saucepan over low heat until it's warm.
Presentation ideas:
Serve the hot chocolate in festive mugs and garnish with a sprinkle of cocoa powder or cinnamon.
Garnishes:
Whipped cream, marshmallows, cocoa powder, cinnamon.
Pairings:
This hot chocolate pairs well with churros or Mexican sweet bread.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the hot chocolate is too thin, you can add more cocoa powder.
- If the hot chocolate is too sweet, you can reduce the amount of sugar.
Food safety advice:
Make sure to heat the milk and cream to a safe temperature before adding the other ingredients.
Food history:
Pulque is a traditional Mexican alcoholic beverage made from fermented agave juice. It has been consumed for thousands of years and was considered a sacred drink by the Aztecs.
Flavor profiles:
This hot chocolate is rich and creamy with a subtle tang from the pulque.
Serving suggestions:
Serve this hot chocolate as a dessert or a cozy winter treat.
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Region: Mexican