Description
Traditional Mexican hot chocolate is thicker than American hot chocolate. Traditionally, masa harina is used to thicken it, but this quick and easy version uses corn starch instead.
Ingredients
- 12 cups Water
- 1 wheel Nestle Abuelita Chocolate Drink Mix
- 1 cup Sugar, To Taste
- 1 stick Cinnamon
- ¼ cups Cornstarch
- 2 teaspoons Water
- 1 can Carnation Evaporated Milk
- 2 Tablespoons Vanilla
Preparation
Bring 12 cups of water, 1 round wheel of chocolate, sugar, and cinnamon stick to a slow boil until chocolate is dissolved. Adjust sugar to taste.
In a small bowl, mix cornstarch and 2 tsp of water together until cornstarch is dissolved and free from lumps. Slowly pour cornstarch mixture in, mixing well as you do this so that you do not get any lumps.
Again, you can adjust and add more cornstarch if you want a thicker hot chocolate. Mexicans like it really thick, but I find that it is best to leave it a little more watery if you are not used to this.
Once the mixture starts to thicken, add the Carnation evaporated milk and vanilla. Enjoy.
