As I write this post winds are whipping outside my home at the rate of about 60 MPH, the snow continues to fall (18″ and counting), and the wind chill sits at about 4℉.
Yeah….it’s a cocoa day.
The current wind velocity is actually a slight improvement from a peak of about 75 MPH clocked at about 3 AM this morning, it’s been a loud and blustery day here in the land of the Pilgrims. Travel bans are still in effect, not that I’ve any desire to drive anywhere, and while we haven’t lost our power yet, I hesitate to get involved in a lengthy cooking project that I may not be able to finish should everything go dark around these parts.
Happily, I had this recipe tucked into my back pocket just waiting for our first real snowstorm of the season to give it a whirl. Little did I know that our first appreciable snow would come in the form of what is being called THE BLIZZARD OF 2015! This bad boy is the real deal….bitter cold, 10 foot snow drifts, coastal flooding….a real beautiful mess it is.
Could there possibly be a better day to make a pot of this rich, dark, spiced hot chocolate?
No, there couldn’t be, so don’t delay and go make some now!
Cheers – Steve
Mexican Hot Chocolate
for the cocoa base:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 6 ounces bittersweet chocolate, roughly chopped
- 1 cup cocoa powder, use Vahlrona if you can find it.
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
to use with the base for making Mexican Hot Chocolate:
- 1/8 to 1/4 teaspoon ground cinnamon (to taste)
- large pinch of chili powder
- whipped cream or mini-marshmallows for serving
- Combine all ingredients for the cocoa base in a food processor and blend until powdery. Mixture keeps in an airtight container at room temperature for up to 2 months, but who's kidding who, you'll be lucky if it lasts the weekend.
- To use: Heat two cups of whole milk (coconut or almond milk would work here too) in a saucepan over medium heat until steamy. Add 6 tablespoons hot cocoa base mix along with the cinnamon and chili powder. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. Check for seasoning, adding more cinnamon or chili as desired. Pour into mug, top with a dollop of whipped cream and enjoy with a friend, or snarf it all down yourself if you must!