This Mexican hot chocolate is popular during the Christmas holiday and is especially welcoming during those cold winter mornings. The cornmeal ingredient makes it filling (almost a meal) and loaded with health benefits such as help lower cholesterol and help manage diabetes. Accompanied by a light cheesy Brazilian bread, it makes for a great quick and healthy morning meal.
Makes 5 cups of hot chocolate and 20 mini cheese breads.
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Hot Chocolate Ingredients
- 3 cups of water
- 2 cinnamon sticks
- 1 anise star
- ¼ cup masa harina (corn meal)
- 2 cups 1% milk
- 4 ounces Mexican chocolate, chopped
- ½ cup brown sugar, packed
- Pinch of nutmeg (optional)
Cheese Bread Ingredients
- 1 ½ cups tapioca flour
- ½ farmer’s cheese (grated parmesan cheese is a good alternative)
- 1 egg
- ⅓ cup olive oil
- ⅔ cup 1% milk
- 1 teaspoon of salt (optional)
Directions
- Preheat oven to 450 degrees. In a large saucepan bring water to a boil and add cinnamon sticks and star anise. Remove from the heat, cover and let the spices steep for about 30 minutes.
- In the meantime, prepare Brazilian Cheesy Bread by placing all ingredients and blend for about one minute until smooth. You may need to scrape sides and blend once again.
- Grease mini muffin pan and pour batter to the top.
- Bake for 15-20 minutes.
- Let cool for one minute before transferring to a serving dish (serve warm).
- To continue hot chocolate, remove the cinnamon sticks and star anise. Place pot on low heat and slowly add the masa harina while whisking until well combined.
- Add milk, chocolate, brown sugar, nutmeg and continue to whisk.
- Bring mixture to a boil then reduce to a simmer for about 10 minutes. Continue whisking occasionally.
- Pour and serve immediately.
- Float with cheesy bread.
