Ibarra sweet chocolate laced with cinnamon and covered in coarse sugar.
Serve your Mexican Chocolate with churros!
3.3 oz tablet of Mexican chocolate
2-1/2 cups milk
1 tsp sugar 1/2 tsp cinnamon
To make Mexican hot chocolate, break tablet of Mexican chocolate into pieces and bring it to a simmer with milk. Stir the mixture until the chocolate is melted and well-combined.
Mexican chocolate is traditionally beaten to a froth with a wooden implement called “molinillo”. You can imitate the effect by putting a small amount of your chocolate at a time in a blender and briefly pulsing it.
Unlike chocolate bars, and because of its undissolved granulated sugar, and its rough and gritty texture, tablet chocolate is not meant to be eaten like a chocolate bar, although Abuelita tablets can be eaten. However, Ibarra is used primarily to make hot cocoa in traditional Mexican form. The labeling on Ibarra’s packaging suggests that the best way to prepare Ibarra is to use approximately two wedges for each cup of milk or water. Heat the milk until it is near boiling, then blend the milk and chocolate in a blender until the chocolate is completely dissolved, and serve hot. Ibarra chocolate can also be prepared on the stove by dissolving the wedges in hot milk, then whisking the cocoa with a molinillo or wire whisk. In Mexico, in the traditional Aztec and Mayan form, Cayenne pepper is added to make it a spicy chocolate drink.
Ibarra Mexican Hot Chocolate Mix 540g at Delimexico.com, Online Grocery Store for Authentic Mexican food and Chillies –
To make Mexican Hot Chocolate break into pieces stir into warm milk until dissolved.
The traditional method of making it was to use a Molinillo to froth the mixture, you can do the same with a hand blender.
This product may be Packed in a vacuum bag for better maintenance.