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How to Make Champurrado

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

Sauce pot filled with water, cinnamon, and piloncillo

Champurrado History

Champurrrado ingredients are quite simple but the combination is irresistible. Before the Spanish arrived in Mexico with their cows and their milk, champurrado was made with water.

Glass bowl with fresh masa

It is said that the great Aztec emperor Moctezuma Xocoyotzin enjoyed this beverage which he drank in ceremonial vessels made of gold, sweetened with agave honey, and spiced with a bit of chile.

Glass bowl filled with masa and water

Fray Bernardino de Sahagún documented the consumption of atoll or atolli which was drunk by the indigenous warm or cold, for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes.

Glass bowl with masa and water and a hand mixing it together.

Atole vs Champurrado

So what is the difference between atole and champurrado?? Atole is also a drink from pre-Columbian times that can be sweet or savory depending on the region in Mexico where you are. Traditionally, it is made by dissolving ground dried corn in milk or water and adding fruits or different flavorings to it. Champurrado is simply atole with chocolate added to it, in other words, chocolate atole.

Bronze colored colander filled with the remnants of the strained masa

How to Make Champurrado

Making champurrado is quite easy, the piloncillo and cinnamon are simmered in water until completely dissolved, then a Mexican chocolate tablet is added. Once the chocolate has melted into the piloncillo mixture the fresh masa is added. The masa thickens the chocolate creating a thick, sweet, and chocolatey drink. Then everything is frothed with a molinillo and served hot.

Masa liquid being poured into a saucepot

The Recipe: How to Make Champurrado

This authentic Mexican champurrado is made with water instead of milk, just like in pre-Columbian times.

  • If you want to use milk I recommend you use almond-coconut milk.
  • The recipe calls for fresh masa, but if you can’t find it you can use masa harina.
  • I’ve used Ibarra chocolate, but you can use your favorite Mexican hot chocolate.
  • Enjoy!!

Chapurrado in a sauce pot being frothed with a molinillo

A mug of champurrado on a colored towel and a tamal beside it

A mug of champurrado on a colored towel and a tamal beside it
5 from 1 vote
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Champurrado

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

Course Drinks
Cuisine Mexican
Keyword champurrado, chocolate, vegan mexican
Total Time 20 minutes
Servings 4 cups
96 kcal
Author Dora S.

Ingredients

  • 4 cups Water
  • 1 Ceylon cinnamon stick
  • 1/3 - 1/2 cup Chopped piloncillo (2-4 oz.)
  • 1 Mexican Chocolate disk (I used Ibarra, chopped into 4 pieces)
  • ½ cup Fresh masa for tortillas (nixtamal)

Preparation

  1. Place 3 cups of water, chopped piloncillo, and cinnamon stick in a medium sauce pot and bring to a simmer. Simmer for 1 to 2 minutes or until the piloncillo has completely dissolved.
  2. Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.
  3. In the meantime place the fresh masa in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.
  4. Strain the masa liquid, and pour it into the simmering hot chocolate. Stir and froth with a molinillo or whisk.
  5. Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

Chef's Notes

If you like your champurrado on the thick side use ¾ cup of fresh masa, but remember, the champurrado will continue to thicken as it cools. I used Ibarra chocolate but you can use your favorite Mexican hot chocolate. If you can’t find fresh masa you can use 3/4 cup of masa harina.

Nutrition Facts
Champurrado
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 14mg 1%
Potassium 87mg 2%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 1g 2%
Vitamin A 0.6%
Calcium 4.1%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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Best Vegan Mexican Chocolate Brands

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It’s the irresistible aroma of chocolate and cinnamon that I first think of when I’m offered hot chocolate. Mexican hot chocolate is not your ordinary cacao powder and milk, oh no, and somebody needs to say this, but adding cinnamon to your hot chocolate does not make it Mexican. It is one of my culinary pet peeves. So what are the best vegan Mexican chocolate brands and what makes them so different?

Find out which is the best Mexican hot chocolate.

 

Not only that it comes from Mexico, but the process used to make it is unique in itself. Mexican chocolate for beverages is sold in tablets not powder, it is made by toasting, and grinding cacao beans with sugar, vanilla, and cinnamon. It is then packed into a mold and formed into a tablet. To make into a beverage simply dissolve a couple of pieces of the tablet in hot milk. If the chocolate is of high quality you can dissolve it in water, milk is not necessary. The video below, from Saveur.com shows you exactly how chocolate tablets are made in Mexico.

 

 

The Best Vegan Brand of Mexican Chocolate

There are four Mexican chocolate brands most commonly available in the US: Abuelita, Ibarra, Hernan, and Taza. We tested all four of them for you with Almond-coconut milk.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

Best Overall:

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas. It is made in Mexico and imported into the US. I found Hernán to have the most authentic flavor and quality. It has a strong chocolate flavor, but it is not overpowering. It is the tight amount of sweet, and the foam is thick and a bit airy. It contains only four ingredients: cacao beans, sugar, cinnamon, and soy lecithin. The downfall is that it is available mostly online and in select stores. The price is reasonable for the quality of the chocolate at $10 for a box of 6 tablillas (6 cups of hot chocolate).

 

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Second Best: Taza Chocolate 

Taza is produced here in the US using the same process described in the video above. It is intensely chocolaty, aromatic, not too sweet, but with a hint of bitterness. The foam is thick, not at all airy. It contains only three ingredients: cacao beans, sugar, and cinnamon. It is also certified USDA organic, non-GMO, certified gluten-free, and vegan. The only downside is the price, $5.oo. It really isn’t too expensive, but one package will only make you two cups of hot chocolate.

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Best Budget-Friendly Chocolate: Ibarra

Ibarra is the one we buy more often, and it is a Mexican product. It has a medium chocolate flavor intensity and it is pretty sweet. There is no bitterness to it at all. The foam is airy and firm. It contains cocoa liquor, sugar, soy lecithin, and cinnamon flavoring. The price, $3.50, and it makes 24 cups of hot chocolate.

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Last but Not Least: Abuelita

I contacted Nestle and they confirmed that it is NOT vegan.

NOTE: Even though Nestle has said that the product is not vegan certified, there are no animal products on the ingredient list. After further inquiry this is what Nestle responded: “The evaluation for vegan claims has not been performed on this item. We therefore would advise that the product is not suitable for vegans.” 

I leave it up to yo whether you want to try it or not. That being said, Abuelita has a special place in my heart, it evokes a lot memories for me and it is extremely popular in Mexico. It has a medium chocolate flavor, is very sweet, and has no bitterness. The cinnamon flavor is strong and fragrant. The foam is airy and very firm. The downside is that it contains additives like vegetable oils, artificial flavor, and PGPR. The price, $3.25, and it makes 24 cups of chocolate.

Regardless of which one you think is the best vegan brand of Mexican chocolate, I urge to give Mexican hot chocolate a try. You won’t be disappointed. What is your favorite brand?

 

 

 

 

 

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Frozen Prickly Pear Margarita

This frozen prickly pear margarita is made with fresh prickly pear, lime juice, Cointreau, and tequila. It is refreshing, slightly sweet, and a beautiful bright pink color.Prickly pear fruit is native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink.

red prickly pear used for prickly pear margaritas

red prickly pear used for prickly pear margaritas

It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

red prickly pear used for prickly pear margaritas

You can find them at your local Mexican or Hispanic market. They are in season from early spring to late fall. To prepare them, use a paring knife to cut off both ends of the fruit and make a 1/4 of an inch deep cut lengthwise. Please, please, please wear gloves when working with this fruit.

red prickly pear used for prickly pear margaritas

Even though you can find them without the large spines at the store, the tiny and almost hair like spines remain and can get lodged in your flesh. They truly are tiny! Place your finger in between the flesh and the outer skin and simply pull back, the outer layer should come off easily. You can store them in your refrigerator for up to a week or at room temperature if you are going to eat them in one or two days.

red prickly pear used for prickly pear margaritas

Peeled prickly pears in a blender

Have I mentioned I love tequila? I know some of you must be fighting back your gag reflex just thinking about tequila, but not me. Tequila and I go way back, but that’s another story, preferably one told while drinking tequila. After you try this prickly pear margarita you might reconsider your aversion to tequila, at least I hope you do.

Prickly pear juice being strained

 

As far as tequila goes, we usually drink Corralejo, Don Juilo, or Clase Azul, but this time we used Cazadores which is a great option for those who don’t want to spend a lot of money. As for margaritas, I’m happy to see more bars have stopped using sour mix and creating their own flavored syrups and liquors. Did you know, margaritas in Mexico are made with lime juice, tequila, and triple sec or Cointreau? That’s it! Even if this is your first time using prickly pear, you are going to love this margarita.

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

The Recipe: Prickly Pear Margarita

  • You can add agave syrup to sweeten the margarita if you prefer your margaritas on the sweet side.
  • You can also use green prickly pear.
  • Enjoy!!

Frozen prickly pear margarita in large margarita glass

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible
4.5 from 2 votes
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Frozen Prickly Pear Margarita

Frozen Prickly pear margarita, a refreshing way to cool down this summer. 

Course Drinks
Cuisine Mexican
Keyword frozen, margarita, prickly pear
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 Large Margaritas
483 kcal
Author Dora Stone

Ingredients

  • 4 Red prickly pears, peeled
  • ¾ cup Tequila, reposado
  • ½ cup Cointreau,
  • ¼ cup + 1 tbsp. Lime juice, fresh
  • 2 cups Ice As Needed

Preparation

  1. Blend prickly pears on low for 60 seconds. Then blend on high for 30 seconds. Strain. Set liquid aside.
  2. Pour tequila, Cointreau, lime juice, and prickly pear juice in blender. Add ice and blend on high.
  3. Serve in two salt rimmed glasses.

Recipe Video

Chef's Notes

If you would like to sweeten this margarita add 1/4 cup of agave nectar. Start with two cups of ice, but add as much as you need.

Nutrition Facts
Frozen Prickly Pear Margarita
Amount Per Serving (2 margaritas)
Calories 483
% Daily Value*
Sodium 10mg 0%
Potassium 473mg 14%
Total Carbohydrates 76g 25%
Dietary Fiber 11g 44%
Sugars 54g
Protein 1g 2%
Vitamin A 1.8%
Vitamin C 32%
Calcium 3.7%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Spicy Hibiscus Ice Margarita

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I love a good margarita! This spicy hibiscus ice margarita is the perfect combination of tart, sweet, and spicy. Plus you can’t go wrong with tequila. I’m happy to be a part of Hola Jalapeño’s margarita week again this  year, and I can’t wait to try all the delicious and creative margaritas.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

Last year I shared my pineapple-chile margarita which is one of my favorites. I decided to ask my husband for help, since he is the cocktail expert in our house. We played around with the idea of reshooting some of my old margarita posts (they really need new pictures), but I really wanted to do something different, and he suggested we incorporate flavored ice. He actually developed this recipe for his job, so all I had to do was adapt it for home use. This turned out to be more difficult than it sounds because apparently he doesn’t measure anything, he just improvises. After a couple of deliciously failed attempts at recreating his drink I finally did it.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I did have to buy a colossal ice cube tray . I tried the recipe with regular ice cubes, and even though it did work, the giant ice cubes worked much better. To make the hibiscus ice, I steeped dried hibiscus flowers in hot water for 20 min. then added some sugar, and chile piquín. I then strained the liquid, and used this to make the ice. Once the ice was frozen I made a classic margarita and poured it over the hibiscus ice. As the hibiscus ice melts, it infuses the classic margarita with a sweet and tart hibiscus flavor.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

The Recipe: Spicy Hibiscus Ice Margarita

  • If you can’t find chile piquín at your local Mexican market, you can use tajín
  • Use a whiskey glass to serve the margarita, so the ice fits.
  • Shake the classic margarita with ice in a tumbler, before pouring it over the hibiscus ice.
  • My favorite tequila for margaritas is Corralejo reposado.
  • Enjoy!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!
5 from 1 vote
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Spicy Hibiscus Ice Margarita

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!
Course Drinks
Cuisine Mexican
freeze time 1 day
Total Time 15 minutes
Servings 2 people
Author Dora S.

Ingredients

Hibiscus Ice:

  • 1 cup Dried hibiscus flowers
  • 4 cups Water
  • 1/2 cup Sugar
  • 1 tsp. Chile piquín powder

Classic Margarita:

  • 8 oz. Corralejo Tequila, reposado
  • 2 oz. Cointreau
  • 2 oz. Lime juice, fresh
  • 1 tbsp. Coarse salt

Equipment:

  • 1 Jumbo ice cube tray

Preparation

Hibiscus Ice:

  1. Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool.
  2. Pour hibiscus mixture into jumbo ice tray and freeze overnight.

Classic Margarita:

  1. Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
  2. In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.

All together:

  1. Unmold 4 jumbo ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.

Chef's Notes

If you can't find chile piquín at your local Mexican market, you can use Tajín. Use a whiskey glass to serve the margarita, so the ice fits.

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Almond Atole (Atole Almendrado)

I never liked atole as a child, probably because we would have those artificially flavored packets of Maizena atole. This almond atole is something completely different. Almond milk, ground almonds, cinnamon. piloncillo, and masa harina combine to make this a warm, comforting, and sweet beverage.

Atole is a drink from pre-hispanic times that can be sweet or savory depending on the region in Mexico where you are. It was drank by the indigenous people of Mexico for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes. Traditionally, it is made by dissolving ground dried corn in milk or water, and adding fruits or different flavorings to it. It is available all year, but is especially popular in the winter months.

Currently, atole is also made with cornstarch, rice flour, oat flour, or barley. Its consistency ranges from thin and milky, to very thick.  It is drank on special occasions like the Day of the Dead, Christmas, baptism, first communions, weddings, and feast days. Tamales and atole is classic pairing and one you should definitely try.

While doing research on atole I happened to find that almond atole is a favorite of my home state, Coahuila. I had never tried it before, so I decided to give it a try. I was pleasantly surprised at how delicious it was, and nothing like the packaged version of atole that you can find at Mexican grocery stores. Like always, I made way too much of it, and saved what we didn’t drink in the fridge. The next day I served it to the kids for breakfast, almost like a porridge, and they ate it all up.

The Recipe: Almond Atole (Atole Almendrado)

I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. You can buy fresh masa at some tortillerias or Mexican groceries. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well. I haven’t made this recipe too sweet, so feel free to sweeten it up. ¡Enjoy!

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage.
3.8 from 5 votes
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Almond Atole (Atole Almendrado)

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage
Total Time 25 minutes
Author Dora S.

Ingredients

  • 4 cups Almond milk, unsweetened
  • 1 stick Ceylon cinnamon
  • 1 cup Masa harina, maseca
  • 1 ½ cups Raw Almonds or (1 2/3 cup almond meal)
  • ½-3/4 cup Piloncillo, brown sugar or maple syrup
  • 1 tsp. Ground cinnamon

Preparation

  1. Heat almond milk in a medium sauce pot, bring to a simmer.
  2. While the milk comes to a simmer, grind the almonds in your blender until they resemble a powder. Set aside.
  3. Dissolve the masa harina in a little bit of water.
  4. Add the masa harina to the almond milk, and mix well.
  5. Simmer for 5 minutes, stirring to make sure it doesn’t stick to the bottom of the pot.
  6. Add the ground almonds, cinnamon, and piloncillo to the saucepot. Simmer at very low heat for 15 minutes. Stir well.
  7. Serve hot. As it cools it will thicken, so add more almond milk if necessary.

Chef's Notes

I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well.

 

 

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Refreshing Agua de Melón

This week this recipe for agua de melon has been generously provided by Douglas Cullen of the blog Mexican Food Journal. Douglas has lived in Mexico for over 20 yrs. and he brings his knowledge of Mexican food to his blog. His blog is not vegan, but you will find some very good vegan recipes on there like this Roasted Chile Poblano Soup. 

agua-de-melon-6

Here are some of the vegan or easily veganized recipes you can find on Mexican Food Journal:

How to use Mole Paste 

Fresh Tomatillo Salsa Verde

Traditional Sopa de Fideo

Spearmint Lime Cucumber Water

Watermelon Agua Fresca

Habanero Salsa

Mushroom Soup

Mexican Red Rice

Tamarind Water

Spicy Pineapple Salad

Ensalada de Calabaza y Chayote

………and many more.

agua-de-melon-5

When it’s scorching hot outside the best way to cool down is with an agua fresca, which is basically fruit, water, and a sweetener. The flavors are as abundant as you can imagine. My favorites are agua de tamarindo, pineapple, and watermelon. Traditionally they are sweetened with sugar, but they can also be sweetened with agave syrup or maple syrup.

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.

At home we drink water with our meals, but every once in a while as a special treat we make aguas frescas. Our 8 yr. old is going back to school next week, and all of us are looking forward to getting back into a routine and to start making some friends. Our little newborn is doing very well, growing like crazy, and keeping us up at night.

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.

I have started doing instagram stories everyday, just kind of showing what we cook everyday and sharing recipes. You can follow me at https://instagram.com/dorastable.

The Recipe: Refreshing Agua de Melón

Enjoy this agua de melon, or “melon water” prepared with ripe cantaloupe. A refreshing drink on a warm summer day. Traditionally, an agua prepared with seasonal fruit is the drink of choice to accompany the mid-day meal in Mexico. You can substitute the sugar with agave or maple syrup.

 

Enjoy this refreshing agua de melon, which is easy to prepare, delicious and the prefect treat for a super hot day.
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Agua de Melon

Total Time 10 minutes
Servings 4 people

Ingredients

  • 1/2 Caneloupe
  • 1/2 cup Sugar
  • 6 cups Water

Preparation

  1. Remove the rind and seeds from the cantaloupe.

  2. Cut the cantaloupe into 2” chunks.

  3. Add the cantaloupe, sugar and 2 cups of water to your blender. Blend for 30 seconds. 
  4. Add 1 more cup of water and blend for another 30 seconds.
  5. Pour the blended cantaloupe into a serving pitcher. Add the remaining water and stir well.
  6. Serve lightly chilled. Stir again just before serving.

Chef's Notes

Honeydew melon is a delicious substitute for the cantaloupe. If you prefer a sweeter drink, you can add an additional 1/2 cup of sugar. You can substitute the sugar with agave or maple syrup.

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Pineapple Chile Margarita on the Rocks

There’s nothing like a refreshing margarita on a blistering hot summer day. This pineapple chile margarita on the rocks is exactly that, refreshing, slightly sweet, tart, and a bit spicy. The combination of fresh pineapple, pineapple juice, tequila, triple sec, lime juice and chile powder make it hard to have just one. I am happy to be participating in margarita week hosted by holajalapeno.com with this recipe. Click on the link to discover many other margarita recipes that you can test out on your friends this 5 de Mayo.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I first had this margarita on my honeymoon, of course I was no stranger to the combination of pineapple and chile, but to have it incorporated in one of my favorite drinks was a delightful surprise. It could have been my newlywed bliss, the amazing Four Seasons Punta Mita with its views, beach and service, or even the especially hot sun on that day that made this drink so particularly enchanting. Over the years I have made this pineapple chile margarita over and over again and I figured it’s finally time to share with you.

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

I am a bit of a margarita snob. I’m pretty sure all bartenders hate me, because I always specify the quantities and ingredients I would like in my margarita. It goes something like this: ” I would like a margarita please, 2 oz of Don Julio reposado, 1 oz. of triple sec, and 1 oz of fresh lime juice, but please make sure it’s FRESH lime juice, and on the rocks with salt.” After a sure eye roll from the server, and my husband’s stare of embarrassment (or maybe it’s pride), most of the time I get the exact margarita I want. I just cannot swallow another taste of margaritas made with sour mix or fake lime juice. I told you I was a snob!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!

The Recipe: Pineapple Chile Margarita on the Rocks

I prefer my margaritas with a salt rim and on the rocks, but if you would like to make this frozen, just blend the whole think up. Enjoy!

This pineapple chile margarita on the rocks is refreshing, slightly sweet, tart, and a bit spicy. It's hard to have just one!
5 from 1 vote
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Pineapple Chile Margarita on the Rocks

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 drinks
Author Dora S.

Ingredients

  • 1 Lime, cut into quarters
  • 1/2 cup (4 fl oz.) Tequila of your choice, ( I like Corralejo)
  • 1/4 cup (2 fl oz.) Cointreau or triple sec
  • 1/4 cup (2 fl oz.) Lime juice, fresh
  • 1/2 cup (4 fl oz.) Pineapple juice
  • 1/4 cup Chopped pinapple, fresh
  • 1 tsp. + 1/4 cup Tajín chile powder (see note)
  • 2 cups Ice cubes or crushed ice

Preparation

  1. Place the ¼ of a cup of Tajín chile powder on a small flat plate. 

  2. Take one quarter of a lime and rub it along the edges of the two glasses you will be serving your margarita in. Immediately place the rims of the glasses on the plate with the chile and twist to coat. 

  3. Combine the tequila, Cointreau, lime juice, pineapple juice, chopped pineapple, 1 tsp. of Tajín chile powder, and 1 cup of ice. Stir to blend well.

  4. Divide the remaining one cup of ice between the two glasses and pour margarita mixture over. 

  5. You can garnish with a wedge of pineapple dipped in chile powder

Chef's Notes

You can find Tajín chile powder at your local grocery store or at the nearest Mexican market.

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The Perfect Vegan Mexican Hot Chocolate

It has taken me some time to finally come up with an acceptable vegan version of Mexican hot chocolate. First we tested different types of Mexican chocolates until we found the best one.  Then we tested different types of plant milks, until finally we did it! This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

We tried 4 different types of plant milks for this recipe: coconut, almond, macadamia, and soy. I chose not to test rice and oat milk, because I thought they would be to thin and watery. The almond milk was our least favorite, which was a surprise, because I thought it was going to be the best one. The flavor was a little bit bitter, the texture thin, but it did foam up really well. Our next least favorite was the coconut milk. The coconut flavor completely overpowered everything, and the texture was almost too fatty. You could feel the fat coating your mouth, and not in a good way. The foam was average. One of our favorites was the macadamia nut milk. The flavor of the macadamia milk was very subtle, and the texture was creamy without being overpowering. The foam was average. Our favorite out of all of them was the soy milk. This was a complete surprise to me. The soy milk really let the chocolate shine through, the texture was just the right amount of creamy, and the foam was thick and bubbly.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

(Just on a side note: The beautiful napkin you see in the picture is from Kari of the site Beautiful Ingredient., a vegan blog focused on bringing in more plant- based meals into your daily life. The napkins are handmade and vegan. You can also find coasters, pot holders, and dishcloths. You can find them on her site or on her shop on Food52.)

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

The family and I are still enjoying time at my parents’ house and we are having a blast. Christmas and New Years was great, I didn’t realize how much I really missed them, and how far away Hawaii really is. It’s time to get back to work though, and I’ve been busy trying to find the best spot to take pictures and start developing new recipes. I didn’t make any New Years resolutions this time, instead I chose a word to keep me motivated the whole year. My word is perseverance: steadfastness in doing something despite difficulty or delay in achieving success. No matter what this year brings, good or bad, we will persevere. With God’s help of course. How was your holiday?

The Recipe: The Perfect Vegan Mexican Hot Chocolate

To make this amazing vegan Mexican hot chocolate we used the TAZA chocolate Mexicano cinnamon tablets, soy milk, and a hand blender to get the foam just right. If you are a traditionalist you can use a molinillo or if you prefer convenience you can use a blender. Serve with these marranitos de piloncillo or these vegan conchas. 

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.
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The Perfect Vegan Mexican Hot Chocolate

Total Time 15 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 pckg. (2.7 oz) Taza Chocolate Mexicano, cinnamon
  • 2 cups Soy milk

Preparation

  1. In a medium sauce pot, heat the milk over medium heat until just about to simmer.

  2. Chop chocolate, and add to pot. 

  3. Whisk until the chocolate dissolves. Be careful not to overheat the milk.

  4. Remove the pot from the heat and froth with a molinillo, hand blender, or blender. 

  5. Serve while hot and frothy. 

Chef's Notes

You can find several flavors of Taza Chocolate Mexicano, use your favorite. 

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Mangonada (Mango and Chamoy Slushie)

Hot sticky summers, clothes drenched in sweat, and the almost unbearable burn of the sun on your skin can only describe a summer in northern Mexico, ok and probably Arizona and Texas too. Those were the summers of my childhood, but summer in Mexico also means dozens of paleta flavors to explore and the perfect yuki o raspado(slushie) to cool you down. One of the most memorable raspados is the mangonada, a combination of sweet mango puree and ice, layered with spicy chamoy, lime juice and chile powder. It is a classic combination of sweet, sour, and spicy, which is a popular flavor profile of Mexican cuisine, and one of my favorites.

mangonada

This mangonada was made with homemade chamoy which means it has no added sugar! What no sugar? That’s right. (Chamoy is a sweet and spicy sauce made from dried apricots that is used as a dip for fruit or in paletas and raspados.) The only sugar in this mangonada is the natural sugar found in the mango and dried apricots. You can also buy chamoy bottled at your local hispanic market or on amazon. Just writing about this is making my mouth water.

mangonada

mangonada

We will not be spending this summer in Mexico. Instead two of my nieces are coming to visit. We will be enjoying the beautiful California weather and beaches  while they are here. There will be swim lessons, vacation bible school and possibly a road trip in July. I’m looking forward to a long summer spent with family and friends. Enjoy!

The Recipe: Mangonada (Mango and Chamoy Slushie)

mangonada
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Mangonada (Mango and Chamoy Slushie)

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 servings
Author Dora Stone

Ingredients

Chamoy

  • 1 cup Apricots, dried
  • 2 cups Water
  • 2-3 tbsp. Chile ancho powder
  • 2 tbsp. Lime juice, fresh
  • 1 tbsp. Apple cider vinegar

Slushie

  • 1 cup + 2 tbsp. Mango, diced
  • 1 cup Ice
  • 6 tbsp. Chamoy
  • 1 Lime, juice of
  • Chile powder To Taste (tajín)

Preparation

  1. To make the chamoy, place the dried apricots and water in a saucepot and bring it up to a boil. Lower heat and simmer for 30 min. Set aside.
  2. Reserve ¾ of a cup of the apricot cooking liquid.
  3. Take the simmered apricots, reserved cooking liquid, chile ancho powder, lime juice, and apple cider vinegar and blend until smooth. Add more or less water for a thinner or thicker consistency. (I left mine a little on the thick side.) Let cool.
  4. To make the slushie, place ½ cup of mango in the bottom of the blender container, add a layer of ice, continue to alternate the layers this way with the rest of your ice and 1 cup mango.
  5. Blend on medium speed until you are left with a slushie consistency. The pieces of ice, though small, should still be seen.
  6. To assemble, take to glasses and pour in a tbsp. of chamoy in the bottom of each one. Add a layer of mango slushie, followed by another tbsp. of chamoy. Repeat one more time.
  7. Sprinkle 1 tbsp. of diced mango on the top of each finished slushie. Squeeze half of a lime into each glass and top with as much chile powder as you desire. Serve with a spoon and a straw.

Chef's Notes

Makes 2 (8 oz.) glasses. Use 2 tbsp. of ancho chile powder for a mild chamoy, use 3 for a spicier version.

 

 

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Prickly Pear Juice

Prickly pear juice is made from a fruit native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink. It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

You can find them at your local Mexican or Hispanic market. I found them at my favorite grocery store, Crown Valley Market Place in Mission Viejo or you can find them at El Nopal Market in San Juan Capistrano. They are in season from early spring to late fall.

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