Mexican Hot Cocoa is a rich drink so much so that it could be considered a dessert in and of itself. This recipe is rich in flavor, but not so sweet, and it is delicately seasoned with spices.
What is interesting about hot cocoa is that hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. Don't you think that, the health benefits of using cocoa over chocolate bars is enough for us to make this yummy drink more often?
Recipe Adapted from: Taste of Home1/4 cup baking cocoa
2 tablespoons brown sugar
2 tablespoons white sugar
1 cup boiling water
Dash of Pumpkin Spice
1 cup boiling water
Dash of Pumpkin Spice
Dash of ground Red Cayenne Pepper
1/4 teaspoon ground cinnamon
3 cups milk
1 teaspoon Mexican vanilla
Whipped cream
Whole cinnamon sticks
3 cups milk
1 teaspoon Mexican vanilla
Whipped cream
Whole cinnamon sticks
Combine cocoa and sugars in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly. Add pumpkin spice and milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers. Yield: 4 servings.
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It's just after 4 a.m. as I putter around the house getting ready for work. This looks amazing. What a way to start a day or to end one!
ReplyDeleteDelicious and I love the spicy flavors!
ReplyDeleteI love Mexican hot chocolate--though I've only made it once--yours looks delicious here! Love all the whipped cream on top! :)
ReplyDeleteLeslie