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Mexican Spiced Hot Chocolate.

October 26, 2009


Hot cocoa is a wintertime classic, there is no disputing that. marshmallows, milk, cocoa powder –  it’s really simple and really good. But…. why not jazz it up a little now and again? Just as you can add spices to warmed apple cider you can add them to hot chocolate and cocoa. A traditional Mexican hot chocolate has chili powder (dried chilis only, not a mix of spices) and cinnamon giving a very interesting and delicious change to the wintertime classic.I added a few possibly non-traditional ingredients but it was delicious so give it a go.

Mexican Spiced Hot Chocolate

1. For two servings (your significant other will be duly impressed if presented with this, I know) measure out enough milk to fill two mugs and begin warming in a sauce pan or pot over medium heat. Stir frequently to avoid burning the milk.
2. As it begins to warm grate in (or add in small pieces*) high quality dark chocolate (I used Green & Blacks 70% dark) until its reached your perfect chocolate taste. Make sure you stir in the chocolate quickly, if it sinks to the bottom it will easily burn.
3.Next comes the spices – I added a whole cinnamon stick and a I grated in a small amount of fresh chili, but any chili powder would work as long as its only dried hot peppers.
4. Finally I threw in a dash of salt (not enough to taste, just to enhance flavours) and about an 1\8th of a teaspoon of vanilla extract (to taste though). Froth it all up with a whisk (I didn’t have a molinillo) and serve.

Taste all the way through, if you want more chocolate add more. More cinnamon, add more. The only way to know for sure is to taste.

* if you add the chocolate as pieces, don’t do so all at once. It’s better to add a little, stir it in until melted and repeat. And always stir continuously when adding in pieces, you don’t want burnt chocolate.

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