| Hot Mexican Chocolate | ||
Combining chocolate and spices is a favourite for hot chocolate and creates a decadent-tasting beverage. Shaking it in the Thermos® will help create a foamy texture when you don’t have whipped cream to serve with it.
3 oz 70% cocoa bittersweet chocolate, finely chopped (see TIP)
1/3 cup dark brown sugar 2 tbsp unsweetened cocoa powder 1 tbsp instant co ffee granules ¼ tsp freshly ground nutmeg 3 cups whole milk 2 cinnamon sticks Pinch ancho chili powder or nutmeg (see TIP) Whipped cream (optional)
1 In a saucepan, whisk together chocolate, sugar, cocoa powder, instant co ee and nutmeg with 1 cup of the milk. Add cinnamon sticks, set over medium-low heat and melt chocolate, whisking occasionally, for about 2 minutes or until smooth. Slowly whisk in remaining milk and chili powder; bring to a gentle simmer, whisking often, for about 8 minutes or until steaming and hot.
2 Serve dolloped with whipped cream and a pinch of chili powder or nutmeg, if desired. If serving right away without whipped cream, simply whisk vigorously to produce more bubbles on top.
Serves 4 to 6
TIPS: Look for 70% cocoa chocolate bars in the candy aisle of the grocery store. For a spicier version of this drink you can use the dark chocolate bar infused with chili. For a smoky hit of chili powder, try using chipotle instead of ancho chili powder. | ||
