Isn’t it nice when something simple can be something wonderful? That’s how I feel about hot chocolate. It doesn’t get much better than drinking melted chocolate mixed with milk. Come on. Don’t you agree? It can be as easy as opening a package of the instant mix, or it can be a little more decadent like today’s Mexican hot chocolate recipe. I was watching the Barefoot Contessa one day, and my ears perked up when she mentioned this drink. I had never heard of a spicy hot chocolate, but as soon as her show ended, I mixed up a cup and have never looked back. I think you will really enjoy the taste of this smooth blend of goodness. Build a fire, grab a book or magazine, and make yourself a cup or two. You probably are frazzled with all of the holiday craziness and need a break.
MEXICAN HOT CHOCOLATE
(source – Ina Garten, The Barefoot Contessa)
Makes 2 to 3 cups
2 cups whole milk
1 tablespoon light brown sugar
4 ½ ounces bittersweet chocolate, such a Lindt, chopped
½ teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional
Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.
Jordan and I are together for a few days, and we have a full schedule, but we made time to put together some great selections for tomorrow. Be sure to stop by and check them out.
