Join me on Monday for a 4 week culinary voyage through Latin America:

Latin-American Cuisine

Start Date:           Monday, February 3, 2014

Time:          10:00 a.m. to 1 p.m.

Duration:   4 weeks

Location:   Schott Center, room 27, Culinary Arts Lab

Tuition:      $69 lab and $40 material fee

Registration is now open!

Experience the exotic flavors of South America and Mexico! Join us and have fun learning how to prepare delicious dishes from Peru, Mexico, and Argentina.

Mexican-style Hot Chocolate for the winter. Where do I buy it? How do I make it?

Mexican Chocolate is made from dark chocolate, sugar and it is infused with cinnamon. There are different brands such as: Ibarra, Abuelita (sold in powder or syrup), my favorite ones Juquilita and Mayordomo infused with almonds from the state of Oaxaca. You can purchase the first two in Mexican Markets or sometimes at VONS. The Oaxacan-style chocolate is sold in Oaxacan markets. It can be enjoyed by itself or dunked with Mexican sweet bread such as: Rosca de Reyes, Pan de Muerto or Conchas. It is pure comfort in a cold, rainy day!

A little history:

Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. It was also used for religious rituals. It was often flavored with vanilla, chili pepper, and achiote (Mexican herb) Source: Wikipedia

Ingredients(4 servings):

4 Cups of Milk

½ bar Mexican-style chocolate

Pour milk into a saucepan, add chocolate and simmer for 5 minutes (medium flame) to dissolve chocolate

Wisk for 2 minutes or for a very foamy cup of hot chocolate use an immersion blender or place one cup of hot chocolate in blender (make sure is not too hot) and mix it with the rest of hot chocolate

Pour into a pitcher

Serve with Mexican sweet bread or croissants

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Thank you!