Mexican Hot Cocoa For Two

posted in: DIY | 0

“Baby it’s cold outside!” 

Yes, even here in the Southwest United States.

A warm cup of Mexican hot cocoa will do quite nicely to keep my innards nice and toasty. Especially if I savor it in my favorite mug while lounging in my comfy chair, covered by a quilt, seated in front of the scarlet woodburning stove with a good book in hand–preferably, a cozy mystery.

Let’s not forget, Christmas music in the background.

 

Winter In The Southwest

As I type this post, it’s raining outside and our high is predicted at 50 degrees Fahrenheit which for us—desert rats—is frigid as my oldest daughter would state. Our low will be 34 degrees!

Brrrrrrrr!

I am well aware that some of you who live in truly cold climates might scoff at what I call “low temperatures.” Some might even say that 50 is Spring weather in their neck of the woods. I will grant you, that’s probably true. My viewpoint is molded by my experiences and I am perfectly fine with this. A few months ago, the temperatures were in the 100s. Therefore, for me, 50 is cold!

It is most definitely cocoa drinking weather while sitting in front of a fire…with a book in hand. Let’s not forget the book.

Notes and Tips

When making this recipe, I use regular milk. You have other options though. For a richer cup of Mexican hot cocoa, you can substitute some half-and-half or heavy cream in place of an equal amount of milk. If you must—or choose—to be dairy-free, you can substitute a dairy-free milk. My preferred non-dairy milk is cashew milk.

I use sugar in my recipe. If you are on a low-carb diet, you can substitute the sugar with my favorite natural low-carb sweetener—monk fruit powder. You may also use liquid stevia or another alternative of your choice.

 

mexican hot cocoa

 

Mexican Hot Cocoa for Two: Method

Heat the milk and set aside.

In a bowl, place the sugar, with the unsweetened cocoa powder, ground cinnamon, chili powder, the pinch of ground nutmeg, and the ground cloves. Gently mix with a whisk until all these ingredients are well combined.

Slowly add the hot water and mix to combine.

Add the hot milk.

Add the vanilla extract and continue to mix until well combined and creamy.

All this being said, I have an alternate method which is either the called the lazy method or the clever method—I prefer the latter—and it goes thus: place all the ingredients into a blender and blend on high.

This recipe makes about 2 cups of Mexican hot cocoa.

Optional toppings:

  • Whipped cream
  • Mini marshmallows
  • Peppermint sticks

 

Mexican Hot Cocoa

Ingredients

Instructions

Heat the milk and set aside.

In a bowl, place the sugar, with the unsweetened cocoa powder, ground cinnamon, chili powder, the pinch of ground nutmeg, and the ground cloves. Gently mix with a whisk until all these ingredients are well combined.

Slowly add the hot water and mix to combine.

Add the hot milk.

Add the vanilla extract and continue to mix until well combined and creamy.

All this being said, I have an alternate method which is either the called the lazy method or the clever method—I prefer the latter—and it goes thus: place all the ingredients into a blender and blend on high.

This recipe makes about 2 cups of Mexican hot cocoa.

Optional toppings:

Whipped cream

Mini marshmallows

Peppermint sticks

http://www.florencewitt.org/mexican-hot-cocoa/

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