Wednesday, January 22, 2014

January ... ugh.

After a beautiful weekend where I did no quilting until Monday, we are back to temperatures going down into the teens tonight. I need some Mexican Hot Cocoa:
Image from epicurious.com
I found this recipe in 2012 when I was planning my day of Christmas at the office. This stuff will warm you down to the tips of your toes, and for two good reasons--it has creme de cacao and chilies in it. Don't be put off by the chili--it adds a lovely kick that makes you feel nice inside.

Mexican Hot Cocoa


2 cups reduced-fat (2 percent) evaporated milk
1/2 cup whole milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
10 cinnamon sticks
1 dried red chile
2 1/2 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream

Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.

Printable Recipe

Stay warm.