Monthly Archives: October 2013

frozen mexican hot chocolate

Frozen Mexican Hot Chocolate

Have you ever had Mexican hot chocolate? It’s our favorite on cold snowy days, especially after coming in from playing in or shoveling snow. It’s basically hot chocolate with a sprinkle of cinnamon and cayenne pepper. Sound strange? Well, it’s delicious! And you can feel the slight heat of the hot pepper all the way down your throat, so that you’re warmed from the inside out. It’s perfect!

I’d never considered turning that into ice cream until I saw this recipe by Homemade Mommy. But as soon as I saw it I KNEW it was a great idea. So I decided to try it.

I used her recipe, but then changed it up to accommodate ingredients I had on hand and my personal preferences. The verdict?

A really sweet, creamy chocolate ice cream with a cinnamon twist and a surprising slight afterburn of heat from the cayenne. As soon as it was done, my husband and daughter descended on the kitchen with spoons to greedily scrape out every last bit from the canister. So, yeah, it was a hit!

And, if you leave out the eggs and tapioca starch/gelatin, this is a perfect recipe for Mexican Hot Chocolate on those cold snowy days! (You can use all milk instead of half cream for hot chocolate.)

You can see the original recipe here, or you can print out my slightly altered version.

frozen mexican hot chocolate

As with any sweet item, consume with caution if you’re particularly sensitive! This only has 1 cup of sweetener for 6 cups of dairy, though, so it’s not so bad.

Frozen Mexican Hot Chocolate
Author: 
Recipe type: dessert
 
Ingredients
  • 3 cups whole milk
  • 3 cups heavy cream
  • ⅔ cup coconut palm sugar
  • ⅓ cup honey
  • (can use any combination of honey, maple syrup, palm sugar, or sucanat that adds up to a cup)
  • 1 Tbsp molasses
  • 1 cup cocoa powder
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
  • 2 Tbsp gelatin or tapioca powder (optional - helps make a smooth, creamy texture)
  • 6 egg yolks
  • 2 tsp pure vanilla extract
Instructions
  1. Combine ½ cup of the milk along with the cocoa and spices in a large pot. Whisk until completely combined.
  2. Add in the rest of the milk, cream, eggs, palm sugar, honey, and molasses and whisk together. If using tapioca starch, add this now as well.
  3. Cook over medium heat, stirring constantly, until bubbles start to form on the edge of the pot and the mixture starts to thicken.
  4. If using gelatin instead of tapioca powder, slowly whisk it in now.
  5. Turn off the heat and stir in the vanilla.
  6. (Hint: If you don't have enough cream, you can use more milk and less cream, and then once you turn off the heat stir in several Tbsp of butter to make up for the cream content.)
  7. Taste, and if it's not sweet enough for you add in more sweetener or some drops of Stevia extract.
  8. Put the mixture in the refrigerator to chill several hours, until completely cold.
  9. Pour into an ice cream maker and follow the manufacturer's instructions.

 

Bruchetta topping

Bruschetta Topping

I don’t like tomatoes. Raw, I mean. I never really have – though I’m able to tolerate them much more now than I did when I was younger.

So WHY do I love this so much?! I don’t know. Maybe there’s some sort of magical process that happens when balsamic vinegar and garlic meet raw tomatoes. Some sort of voodoo alchemy that turns something I otherwise can’t stand into something I can’t get enough of!

This, really, is all the endorsement you need about how amazing this recipe is. If even tomato-hating me likes it you know it’s good!! It’s good on top of buttery toast (like I’m about to show you.) It’s good on top of chicken for Bruschetta Chicken. It’s good with chunks of fresh mozzarella mixed in as a salad. You can take this as a starting point and use your imagination about it!

This is what you do.

Take some olive oil and drizzle it around a pan. Like 3 Tbsp or so.

Bruchetta topping

And add in about 5 minced garlic cloves and cook them until they just start to turn golden.

Bruchetta topping

Now pour the garlic together with EVERY SINGLE DROP of that garlicky olive oil in a bowl.

Bruchetta topping

Chop up some red onion and tomatoes. This can be cherry tomatoes cut in half, or larger tomatoes cut into chunks. I found these gorgeous yellow and red babies at the farmer’s market, so that’s what I used. Dump them in the bowl and stir around.

Bruchetta topping

Chop up plenty of fresh basil and stick it in. Mmmmm! Fresh basil is the bomb.

Bruchetta topping

Sprinkle in some salt and pepper, and then drizzle in some balsamic vinegar.

Bruchetta topping

Now you taste. Does it need more vinegar? More basil, salt, or pepper? Add it in!

Bruchetta topping

As I said above, you can use this in lots of different ways, not just traditional bruschetta. Use your imagination! But if you’re wanting bruschetta, this is what you do to make it miraculous.

Get a loaf of bakery bread. For this diet it will have to be a whole grain bread. I haven’t had luck with finding 100% whole wheat breads at the bakery that I like, so I usually compromise and buy one that has whole wheat as the first ingredient, but also has white flour. This seems to work fine for me as long as I don’t overdo it. You have to be the judge of what works for your body!

Slice it up. Then melt several Tbsp of butter in a pan. Preferably the same pan you used to cook up the garlic so that you can take advantage of all that garlic goodness!

Bruchetta topping

Then stick the bread in the pan and cook until nice and golden brown. Flip it over and toast the other side too. (Though the second side won’t be as golden since most of the butter was soaked up by the first side.)

Bruchetta topping

Spoon the tomatoes on top and devour. It’s messy. I’d advise you not do this in front of people you’re trying to impress.

Bruchetta topping

Ohhhh. Glorious.

Bruchetta topping

 

Bruschetta Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 pints cherry tomatoes (or equivalent amount of larger tomatoes), chopped
  • small red onion, chopped
  • 5 cloves garlic
  • about 3 Tbsp olive oil
  • about 4 Tbsp balsamic vinegar
  • about 15 leaves fresh basil, chopped
  • salt and pepper to taste
  • Loaf of whole-grain bakery bread
  • butter
Instructions
  1. Heat olive oil in a large pan and add in the garlic. Stir and cook until the garlic just begins to turn golden. Pour into a large heat-safe bowl.
  2. Add chopped tomatoes, onion, and basil into the bowl and mix.
  3. Drizzle in the balsamic vinegar and add salt and pepper to taste.
  4. Taste it and adjust ingredients as you want.
  5. Melt about 3 Tbsp butter, or enough to generously coat the bottom of the pan, in the same pan in which you cooked the garlic.
  6. Place as many slices of bread as will fit in the pan and cook until golden. Flip and cook until toasted on the opposite side. Repeat until all the bread you need is done.
  7. Alternatively, you can serve this topping on top of grilled/sauteed chicken, or add in chunks of fresh mozzarella and eat as a salad!