Tagged chocolate

Paletas de Pinole y Chocolate

These paletas exist somewhere between comforting cold weather food and icy refreshing summer treat. Just sweet enough, the pinole granules are mellowed by the richness of chocolate.

These particular paletas were made with Rancho Gordo’s Pinole Azul, but you can also easily make your own.

Paletas de Pinole y Chocolate

  • 2 1/2 cups whole milk, cold
  • 2 tbsp pinole
  • 2 tbsp unsweetened cocoa powder
  • 1/3 c granulated sugar
  • 1/2 tsp salt
  • 2″ piece of Mexican cinnamon
  • 2 ounces baking chocolate (100% cacao), in pieces
  • 1 tsp vanilla extract

Pour the milk into a small saucepan and whisk in the pinole until smooth, resting for a few minutes to allow the pinole to rehydrate. Bring the milk to a simmer and whisk in the cocoa powder. Add the granulated sugar, salt and cinnamon.

Cook at a low simmer, stirring regularly, until the begins to thicken slightly. Have a bowl ready with the baking chocolate pieces and vanilla extract, with a mesh strainer above it. Pour the mixture through the strainer, pushing with the back of a spoon as necessary. Whisk vigorously to melt the chocolate.

Refrigerate, stirring regularly to speed up the cooling process.

Once completely cooled, pour into popsicle molds and freeze.

Atole de Moka – Mocha Corn Drink

Waking up with a cold nose makes me wish I had planned ahead in one of several ways. I could have closed the windows the night before. I could have made soup; there are few things better than soup for breakfast. I could have placed a glass of scotch on my bedside table for a quick warming drink first thing. I don’t think that far ahead.

Fortunately an atole is quick to make and quick to warm up cold noses. This very old Mexican beverage is thickened with corn masa, or more conveniently instant corn masa flour. The drink isn’t exclusively corn, however, with wheat, rice and mesquite flour varieties also consumed.

Use chocolate in tablet form for this recipe, as it is rich enough to balance out the strong corn flavor. While the old favorite Abuelita and Ibarra tablet chocolate are perfectly satisfying, they are far sweeter than the product used to be before becoming popular in the American market. Try instead Rancho Gordo’s Stoneground Chocolate tablets. Barely sweetened¬†and spiced, their flavor is pure chocolate, subtle hints of smoke and berries included.

Atole de Moka. Mocha corn drink.
Atole de Moka. Mocha corn drink.

Atole de Moka

  • Servings: 2
  • Difficulty: easy
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  • 2 cups water
  • 2 tbsp instant corn masa flour (maseca)
  • 1/4 cup coarsely ground coffee
  • 1/2 Mexican chocolate tablet
  • 2 tbsp packed brown sugar
  • 1/2 tsp vanilla extract.

In a small pot, whisk corn flour into two cups cold water. Add remaining ingredients except for vanilla extract. Bring to a simmer, and cook while stirring until the tablet has dissolved completely and the atole de moka has thickened. The liquid should have a dark sheen to it and just coat the back of a spoon.

Add vanilla extract. Pass through a fine mesh strainer. Any leftover atole can be gently reheated in a microwave or on the stovetop.