I can already predict that after Easter my apartment will remind me of Willy Wonka’s factory. I will be knee deep in chocolates that I know will last me until Halloween, unless I start using them in the kitchen. One of my favorite chocolate-centric recipes is a Mexican Hot Chocolate.
When I was 17, I left home for the first time to become a brand-new student at culinary school. Being an only child, this wasn’t as easy as I expected. One day, I was feeling particularly homesick. On top of that, I was in kitchen class and it seemed that everything was going wrong. I kept burning my sugar and over whipping my eggs. I was seriously overwhelmed.
When all hope seemed lost, a very kind classmate brought over a steaming mug to my station. I looked down and there was a thick cup of cocoa with a sprinkle of cayenne. I took one sip and I was instantly warmed from the inside out. The gentle spices and creamy chocolate instantly made the kitchen a little less scary.
The amount of spice is just a guideline, you can make it as spicy or as mild as you want. You can also add whipped cream, or a cinnamon stick for flare. If you’re feeling gutsy, you can also add a splash of rum or Bailey’s liquor.
Mexican Hot Chocolate
1 cup milk
2 oz chocolate (I like 70% for this but Hershey Kisses are great too!)
1 tsp. chili powder
2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
Heat milk on stove until hot (don’t boil). Add spices, pour over chocolate. Stir and sip!