Seriously--you'll be putting your can of hot cocoa mix away after trying this recipe, because making it from scratch on the stove is surprisingly easy. And you can adjust the spices to your preference, whether you want a subtle hint or a more flavorful kick. For the whipping cream, I like to add that little extra indulgence but not overdo it--I just add a small dollop to top off each cup, letting it immediately melt right into the cocoa.
Mexican Hot Chocolate
Ingredients:
4 cups 2% milk
1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 ounces of bittersweet chocolate, broken into pieces
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne powder
1/2 teaspoon chili powder
2 cinnamon sticks, plus more for serving
1/2 cup heavy whipping cream
1/2 tablespoon sugar
1/2 teaspoon cinnamon
dash of chili powder
Instructions:
Heat the milk in a saucepan over medium high heat. Bring to a simmer, then add the cocoa powder, sugar, chocolate, vanilla, cinnamon, cayenne and chili powder. Whisk until well combined. Cook until mixture is fully warmed, about 2 minutes. Whisk again just before serving. In a chilled metal bowl, combine whipping cream, sugar and cinnamon. Whisk with a hand blender on high speed until peaks form, about 1-2 minutes. Ladle the hot chocolate into cups, top with a dollop of whipping cream, sprinkle with a dash of chili powder, and garnish with cinnamon sticks.
-post by lauren craig
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