Mexican Hot Chocolate

Do any of you have any idea how to make hot chocolate- other than opening up a packet and adding hot water? Me neither, until I saw this amazingly simple recipe on the cooking channel a few weeks back.

This is a recipe for Mexican Hot Chocolate. And for the coffee lovers out there you can simply add a shot if espresso. Then you have yourselves a Mexican Mocha!



For two servings:

Bring 2 cups of milk (non-fat for me) and 1 tbsp of brown sugar to a simmer.

Once simmering/steaming, remove from heat. And be careful not to burn your milk.

Add 4.5 ounces of chocolate. Now, I've used semi-sweet bakers chocolate, chopped up, and semi-sweet chocolate chips. Both work just fine. What did NOT work out fine was using bitter-sweet chocolate. Yuck! Don't stir it!

Add add 1 tsp vanilla, 1/8 tsp cinnamon and a pinch of cayenne.

Now don't stir it with a spoon, instead take your pot and use a circling motion to whirl everything around a bit.

Put on the lid and let it steep for 3 minutes. Don't stir it, don't leave it on the heat, just leave it there. After the 3 minutes are up you'll want to strain it into two cups. There should be a bunch of chocolate left over on the bottom.

That's it! Unless you want to add the espresso. This stuff is so dang good. Enjoy!