Snow is on the way and we have a great recipe to shake off the cold. After a morning of shoveling there is nothing like settling in by the fireside and enjoying a bit of spiked Mexican Hot Chocolate. While this drink requires a bit of work it is worth all the effort and the result is a devilishly sweet and spicy hot chocolate that will put old Miss Swiss to shame. Drink it san-alcohol if you must but when spiked with Kahlua and Anejo Tequila it really warms the soul! Have a happy snow day and be safe out there!
Mexican Spicy Hot Chocolate
In a 2quart saucepan on low heat add:
- 3 Cups Whole Milk
- 1 Cup Heavy Cream
- 1 Cinnamon Stick
- 1 Star Anise Pod
- 1 Madagascar Vanilla Bean Split and Scraped (for seeds only)
- 1/8 tsp Cayenne Pepper
- 1/8 tsp of Chili Powder (Ancho if Possible)
- 1 Tablespoon Dark Brown Sugar
- 12 Ounces Dark Semi-Sweet Chocolate Morsels (added when the rest is warm)
Bring up heat slowly stirring constantly and when the mixture is warm start adding the chocolate until it just reaches a slow boil. Reduce heat and continue adding chocolate until all ingredients are smooth and incorporated into the mix. Simmer on low heat for 10 minutes to allow the flavors to marry.
Spiked Mexican Spicy Hot Chocolate
In a large pre-warmed mug Add:
- ½ Ounce of Kahlua
- 1 ½ Ounces of Anejo Tequila
Top with piping hot Mexican Hot Chocolate, garnish with cinnamon power dusted whipped cream … or not!