Homemade Mexican Chocolate Mix

By zircon50

Try to use roasted or toasted almonds if possible. If you don’t find pecans and can only find almonds, that’s fine.

A fine quality cocoa powder will be a plus in taste. Play around with the ingredients until you find your own favorite mix.

Ingredients

• 2 cups of cold milk
• 3 Tablespoons cocoa powder
• 1 1/2 tablespoon of ground almonds
• 1 1/2 tablespoon of ground pecans
• 1/2 About 1/2 inch of cinnamon stick or 1/4 teaspoon of ground cinnamon
• 1/2 teaspoon of vanilla extract
• 1 1/2 Tablespoons of Sugar (or more to suit your own taste)

Preparation

Step 1

1. Place dry ingredients (ground pecans, almonds and cinnamon) along with the cocoa powder and sugar in a small bowl and mix well. The above pictures show an option to grind the nuts using a spice grinder. In case you don’t have a spice grinder but have one of those power blenders like a Vitamix , then mix all the ingredients with the cold milk in the blender until everything is well grinded. Another option is to buy almond meal and skip the pecans.

2. Once you have your dry mix, place in a small saucepan with the cold milk and vanilla. Mix thoroughly with the cold milk to avoid forming any clumps, this is very important since the almond and pecans slightly thicken the mix.

3. Now, place the saucepan over a low heat and simmer, whisking constantly until it starts to boil. You can use the molinillo or an immersion blender to form the foam.
Serve warm.