Spicing up Mexican hot cocoa

It all began with a question about Mexican hot cocoa.

There was the on-the-menu Cocoa Azteca, which combines steamed milk, imported Mexican chocolate, cinnamon, ground almond and other spices, all topped with whipped cream.

But for something different, Cafe Mestizo owner Leo Barragan suggested the Spicy Cocoa Azteca, which adds ancho chili powder to the mix and takes whipped cream out of the equation. Whatever heat there was in this “spicy” version was mild and complemented by the cinnamon.”*

*From: http://www.suntimes.com
Traducido: usando Google o Altavista/Babel Fish

Stumble it! | |

Other posts that may interest you

Mexican Summer on a Stick - Banana Paletas

Mexican, Guatemalan Cuisine at Paris Chocolate Festival

Milwaukee Latino Arts' December festivities focus on Venezuelan folk traditions. Wisconsin

Spicing up the silver screen. Former Telemundo President Jim McNamara sets his sights on making movies for the growing U.S. Hispanic audience.

Blogante News for Wednesday - February 20th, 2008

La Costena Feel the Heat Jalapeno Eating Challenge Returns to Reward Competitive Eaters and Local Food Banks

Specialty Spanish ingredients are spicing up kitchens throughout the Bay Area

Spicing up La Salsa: CKE seeks sizzle from new look

Lost in Translation: Every Market is a Culture.

Best Cuban surfer?