Tuesday, January 6, 2009

warming up

Robby & I returned from 80 degree weather during the holiday break to falling snow and freezing temperatures. Our remedy: Mexican Hot Chocolate. This indulgence includes semi-sweet chocolate, cinnamon, sugar and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water or cream, then blended until the mixture develops a creamy froth.

Believe it or not...Robby made this treat for me last night as I was sniffling on the couch. After an initial boil over and comment that he can't cook, he made a delicious cup of piping hot goodness.

Treat yourself and put this on your dessert schedule for the week!


Yield: 6 servings

• 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
• 3 cups milk (whole is best!)
• 2 tablespoons sugar
• Pinch salt
• Miniature marshmallows, for serving
• 6 cinnamon sticks (preferably Mexican canela), for serving

Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.