Happy New Year, everyone! How’s 2016 treating you so far? With the insanity of the holidays behind us and a long, cold winter ahead of us, I think we could all use a little pick-me-up…something deliciously decadent that’s both spicy and sweet and warms you to your very core.
I first tried Mexican hot chocolate back in college and I absolutely loved its rich, complex flavor, but I never tried making it myself until last week. After experimenting with a few recipes and tweaking them to fit my own preferences, I landed on the following:
Mexican Hot Chocolate (serves 1)
- 1 cup milk
- 2 tbs unsweetened cocoa powder
- 1 tbs granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- Generous pinch of chili powder
- Dash of salt
- 1 piece dark chocolate
- Whipped cream
Blend cocoa powder, sugar, cinnamon, chili powder and salt in a small bowl. Heat up the milk in the microwave and gradually stir in the cocoa mixture; then add the vanilla. (Note: for a larger batch, it would be easier to blend everything in a saucepan over medium-low heat.)
Drop in a small piece of dark chocolate – a flavored variety like chipotle chili will add some extra kick – and allow it to melt. Then top with whipped cream and grate a little bit of dark chocolate on top. For added heat, sprinkle on some more chili powder.
For best results, enjoy your hot chocolate in front of a roaring fire, ideally with snow falling softly outside.
What’s your favorite way to make hot chocolate, sweet or spicy? Or perhaps with a little bit of booze in it?