by Susan on 12/17/09 at 12:44 pm
Delectable and Spicy Hot Chocolate
If you’re looking for something warm and spicy with a little extra “kick” this winter, consider making some Mexican hot chocolate that you can share with your very best friends. A little different from the traditional hot cocoa you might serve to the kids (or even Santa on Christmas Eve), Mexican hot chocolate is a real eye opener. This is one recipe you might want to reserve for the adults, unless you’re willing to eliminate a few ingredients to keep it “kid friendly.”
Although you can use your favorite hot cocoa recipe, Mexican hot chocolate has a lighter and milkier consistency that is complemented with the addition of quality, shredded chocolate, pure vanilla extract, cinnamon sticks and … spicy chili powder, which provides a definite warmth going down the gullet. Plus, always optional is a splash of vodka, coffee liqueur or your favorite liquor.
Here’s what you need:
• 2 cups low fat milk
• 3-inch cinnamon stick (preferably Mexican canela)
• 1 ½ ounces (½ bar) of good-quality shredded or chopped milk chocolate
• 2 tbsp. natural unsweetened cocoa powder
• 1/4 tsp. pure vanilla extract
• One pinch ancho chile powder, to taste
Optional:
• One splash of coffee liqueur, vodka, triple sec or your favorite liquor
How to make it:
Heat milk with the cinnamon stick in a small saucepan over medium-low heat until milk is foamy and small bubbles begin to rise. Cover, remove from heat and let steep for 10 minutes. Remove and discard cinnamon stick. Meanwhile, combine shredded chocolate and cocoa. Whisk in ¼ cup hot milk until the cocoa and chocolate are dissolved. Blend chocolate mixture into the rest of the hot milk. Add vanilla and chile powder.
Pour mixture into a blender and whirl at medium speed until the hot chocolate is foamy. Pour into two mugs. Add optional liquor, more chile powder (if needed), stir and serve immediately.
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