A blog that used to chronicle my Philadelphia eating life, then life working on a sheep farm in the PNW, and now life in rural Virginia.
Friday, September 30, 2005
Cibarra
This is the hot chocolate I had last night...made in Mexico and bought at Edgewater Produce. Heated milk blended with half a block of this delectable chocolate.
well, my method used to be to heat up the cibarra along with the milk and then repeatedly beat it with a spoon.
since then i've realized that it's much easier to heat up the milk then put the cibarra chocolate into a blender along with the milk. This makes the wonderful frothy beverage so dear to my heart.
I generally pour the milk into the mug from which I plan to drink, leaving about an inch or two of room for the extra frothiness.
Warming the milk up is simply a matter of putting it in a sauce pan over low (or medium high if you can be more vigilant) until it gets as hot as you would like, but not to the point where it bubbles thus creating that icky milk skim/scum layer on top.
This is the hot chocolate I had last night...made in Mexico and bought at Edgewater Produce. Heated milk blended with half a block of this delectable chocolate.
4 comments:
how do you make hot chocolate with cibarra?
well, my method used to be to heat up the cibarra along with the milk and then repeatedly beat it with a spoon.
since then i've realized that it's much easier to heat up the milk then put the cibarra chocolate into a blender along with the milk. This makes the wonderful frothy beverage so dear to my heart.
what are the directions to make the hot chocolate, for example how much milk, how long should i warm up the milk??????
I generally pour the milk into the mug from which I plan to drink, leaving about an inch or two of room for the extra frothiness.
Warming the milk up is simply a matter of putting it in a sauce pan over low (or medium high if you can be more vigilant) until it gets as hot as you would like, but not to the point where it bubbles thus creating that icky milk skim/scum layer on top.
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