Mexican-Style Hot Chocolate Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 15, 2015
Delicious! I used tapioca flour instead of wheat but otherwise followed the recipe...for the first cup. Then I got to thinking there was something missing and made another one with a generous shake of cayenne pepper. Both versions were very good and both have commandeered their way into my family's afternoon snack rotation. Thanks swaneerasmey for the recipe.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Photo by Oskar
Reviewed: Dec. 21, 2014
Best hot chocolate in Texas! I added a pinch of cayenne for a tiny kick, and it's perfect. I recommend using a medium low temperature and stirring often - it does take about 5-10 minutes longer than the recipe states.
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Reviewed: Jan. 16, 2014
so creamy and delish!
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Photo by Sarah
Reviewed: Jan. 7, 2014
I cut the recipe down so it only made 3 servings and in doing so I kind of altered a few ingredients slightly. I also added a few squirts of Hershey's syrup for some extra chocolate flavor. SOOOO CREAMY!!!!
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Photo by Sarah

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA
Living In: Saline, Michigan, USA

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Reviewed: Nov. 27, 2013
This turned out great!! The only thing I changed was using vanilla almond milk instead of regular milk because my son can't have dairy. Changed the servings to 3 instead of 12 and my 2 kids drank it all.
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Photo by Lela
Reviewed: Jun. 16, 2013
A hot chocolate with a bit of spice. Delish! A great hot drink to serve on a cold snowy day.
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Photo by Lela

Cooking Level: Intermediate



 
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