On these (almost) brutally cold days (I'm from Texas, so, everything is cold when it's below 50), you need something tasty to warm your soul. Mexican hot chocolate is the perfect fall/winter drink because 1) who doesn't love hot chocolate, and 2) it's got a spicy twist which makes it memorable, and 3) it's easy and quick to make.
Mexican Hot Chocolate
yields: 2-3 servings
now playing: Peter Bjorn & John - Writer's Block
now eating: vanilla creme macaroons
adapted from Ina Garten's Mexican Hot Chocolate
2 cups milk (I used nonfat but you can use whole or 2%)
1/4 cup half and half or cream
1 tablespoon ground cinnamon
2 pinches cayenne pepper
1/8 teaspoon of ground nutmeg
4 oz. dark chocolate, about 60% cacao, or darker if that's your preference
cinnamon sticks to garnish
1. Heat milk, half and half, and spices over medium heat for about 4-5 minutes. DON'T let the milk boil...it leaves a bitter aftertaste and a terrible smell.
2. Whisk in chocolate until fully melted, one bar at a time. Strain mixture to get a smooth, chocolately consistency.
Serve in mugs with cinnamon stick garnish.