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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder. | 2. Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill. | 3. Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid. | 4. Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens. | 5. Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mexican chocolate ibarra	4	ounces	called	100.8667	0.0	22.44	0.5667
water	2 1/2	cups		0.0	0.0	0.0	0.0
milk	2 1/2	cups		372.1	29.158	19.215	19.947
masa harina	7	ounces		720.3606	151.9901	16.7886	7.3227
dark brown sugar	2	tablespoons		100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.