To Stay Warm, Get Hot for Chocolate
IMUSA's chef team who represent some of the best Latin chefs in America suggest that hot chocolate is a great help to deal with the coming cold, "When you feel that chill in the air, it's time for Mexican hot chocolate, a new twist on a traditional winter favorite."
Miami, FL, December 13, 2011 --(PR.com)-- To make hot chocolate like a Mexican grandmother makes it, you need to have a molinillo [moh-lee-NEE-oh] and use Mexican chocolate. IMUSA's molinillo is made of "turned" wood and can be used to froth any warm drink. There are a couple of readily available Mexican chocolate brands in Latin markets or the local grocery store including Chocolate Abuelita or Chocolate Ibarra, suggests Chef Duran.
IMUSA's chef team is comprised of food TV star and cookbook author George Duran, a native of Venezuela and author of "Take This Dish and Twist It," Elsie Ramos, a finalist on Gordon Ramsey's “Hell’s Kitchen,” and author of “Elsie’s Turkey Tacos and Arroz con Pollo”; and Ana Quincoces who is of Cuban descent. Quincoces has authored two successful cookbooks: “Cuban Chicks Can Cook," and “Sabor! A Passion for Cuban Cuisine.”
"Having a layer of foam on hot chocolate is the key to this drink. Legend has it that the spirit of the drink is in the foam," says Chef Duran.
Mexican Hot Chocolate
6 cup milk
1/2 cup granulated sugar
3 ounces unsweetened Mexican Chocolate, coarsely chopped
1 t ground cinnamon
2 eggs
2 teaspoons pure vanilla extract
Stick cinnamon (for optional garnish)
Salt to taste
In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)
Beat 2 eggs in a bowl. Stir in one cup of the hot mixture into the eggs, return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring. Add vanilla. Immerse the IMUSA Molinillo in the liquid chocolate as it cooks. Rub the handle rapidly between your palms. Watch the foam rise.
Pour into mugs, garnish with cinnamon sticks, and serve.
More warming recipes from the IMUSA chefs are available at imusausa.com. The website offers warm winter oasis' of recipes including Chef Duran's Spicy Mexican Hot Chocolate Fondue, Chef Quincoces' Black and White Fondue and a delicious and warming Mocha Espresso from Chef Ramos.
About IMUSA:
IMUSA is a leading Hispanic housewares brand with deep roots in Latin America and the United States that offers hundreds of affordable housewares products including gadgets, cookware, appliances, cleaning, food storage, espresso, and ethnic specialty items. IMUSA quality has been tested and handed down by homemakers who have been cooking for their families for more than 70 years.
Please visit www.imusausa.com.
Media: Please visit: imusaeditorialsite.com
Consumers: Please visit imusausa.com
Contact: Lauren Peck, 312/589-1090, lpeck@peckpr.com
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IMUSA's chef team is comprised of food TV star and cookbook author George Duran, a native of Venezuela and author of "Take This Dish and Twist It," Elsie Ramos, a finalist on Gordon Ramsey's “Hell’s Kitchen,” and author of “Elsie’s Turkey Tacos and Arroz con Pollo”; and Ana Quincoces who is of Cuban descent. Quincoces has authored two successful cookbooks: “Cuban Chicks Can Cook," and “Sabor! A Passion for Cuban Cuisine.”
"Having a layer of foam on hot chocolate is the key to this drink. Legend has it that the spirit of the drink is in the foam," says Chef Duran.
Mexican Hot Chocolate
6 cup milk
1/2 cup granulated sugar
3 ounces unsweetened Mexican Chocolate, coarsely chopped
1 t ground cinnamon
2 eggs
2 teaspoons pure vanilla extract
Stick cinnamon (for optional garnish)
Salt to taste
In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)
Beat 2 eggs in a bowl. Stir in one cup of the hot mixture into the eggs, return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring. Add vanilla. Immerse the IMUSA Molinillo in the liquid chocolate as it cooks. Rub the handle rapidly between your palms. Watch the foam rise.
Pour into mugs, garnish with cinnamon sticks, and serve.
More warming recipes from the IMUSA chefs are available at imusausa.com. The website offers warm winter oasis' of recipes including Chef Duran's Spicy Mexican Hot Chocolate Fondue, Chef Quincoces' Black and White Fondue and a delicious and warming Mocha Espresso from Chef Ramos.
About IMUSA:
IMUSA is a leading Hispanic housewares brand with deep roots in Latin America and the United States that offers hundreds of affordable housewares products including gadgets, cookware, appliances, cleaning, food storage, espresso, and ethnic specialty items. IMUSA quality has been tested and handed down by homemakers who have been cooking for their families for more than 70 years.
Please visit www.imusausa.com.
Media: Please visit: imusaeditorialsite.com
Consumers: Please visit imusausa.com
Contact: Lauren Peck, 312/589-1090, lpeck@peckpr.com
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