Mangiona With Caitlin Levin #21: Mexican Hot Chocolate (spiked!)
I am not a huge chocolate consumer, but I do have a weak spot for this. Mexican hot chocolate has always been a favorite treat and this recipe makes for a great dinner party dessert with or without the tequila, but of course tequila does make everything better!!
What you will need:
-Mexican chocolate (you can find this in most major supermarkets and specialty stores. In the odd case you can’t find it use regular coco mix with some added sugar and a good pinch of cinnamon)
What you need to do:
Finely chop chocolate. Whip your cream until it holds a soft peak and set aside. Bring milk to a slow simmer in a saucepan. Add chocolate and stir. Once it is fully melted, whip with a molinllo (a Mexican device for whipping the hot chocolate. If you can’t find one a whisk is just as good). Gently bring mixture back up to temperature and serve. Add a shot of tequila. Top with whipped cream, a sprinkle of chili, and a cinnamon stick. If you would like a slightly more spicy version, add a bit of chili to your warm milk mixture.