Review of Ibarra Mexican Chocolate, 18.6 oz

First off - this is not an "instant' product the way most americans expect Hot Cocoa products to be.It comes in cakes and must be ground either with a mortar & pestle or in a very sturdy grinder/blender.It is a basic recipe which suits the majority.Therefore, if you want it to be super spicy, you need to dress it up a bit.Follow the package instructions for best results but use a whisk.It needs to be made in a saucepan on top of the stove or in a Mr. Coffee Cocomotion machine.

Grind the cakes in advance for maximum convenience and use 1 and a half times the recommended amount for best results. Use whole milk for best results or 2%.Skim milk just doesn't work as well. For a spicier mug of cocoa, add ground chili powder to taste.You can also add a piece of vanilla bean while cooking if you like that. If you want even more cinnamon taste, you can cook with a cinnamon stick. You can add espresso powder as well for a nice change of pace.Instant coffee will do in a pinch plus that's a good way to get rid of intsant coffee!

It's best to try a few mugs of Ibarra before you decide to spice it up.The flavor will grow on you. If you don't feel like paying the shipping fees, ask your grocer if they carry this item.Most chain grocery stores with a Hispanic section do carry Ibarra.

Product Description
Ibarra sweet chocolate laced with cinnamon and covered in coarse sugar. A Novamex product. MEXICAN CHOCOLATE Serve your Mexican Chocolate with churros! INGREDIENTS 3.3 oz tablet of Mexican chocolate 2-1/2 cups milk 1 tsp sugar 1/2 tsp cinnamon INSTRUCTIONS To make Mexican hot chocolate, break tablet of Mexican chocolate into pieces and bring it to a simmer with milk. Stir the mixture until the chocolate is melted and well-combined. Mexican chocolate is traditionally beaten to a froth with a wooden implement called "molinillo". You can imitiate the effect by putting a small amount of your chocolate at a time in a blender and briefly pulsing it.

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