Monday, January 7, 2008
Sinfully Good Mexican Hot Chocolate
I see a can of Swiss Miss and I have a certain reaction. Real chocolate lovers never use mix, of course, and why in the world would they? How can there possibly be real sinful chocolate in that blue can? There isn't.
And so it takes more time, more materials. And sometimes it takes creativity. How do you make a pot of chocolate better? By using real chocolate of course, and real cream, and real vanilla beans. How do you make it more debauched than even that? Just egregiously fabulous? Well, you make that pot of chocolate Mexican, thus rendering it Mexillent.
All you Swiss Missers out there, please stop being Philistines and try this instead. Enjoy! My grade: A+
2 cups half-and-half
2 cups milk
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp chili powder
1 tsp pure vanilla extract
8 ounces milk chocolate (or white chocolate, or semisweet, or a mix of your favorites)
1 vanilla bean, seeds from
2 cinnamon sticks
cinnamon sticks or vanilla beans for garnish
Warm half-and-half and milk in pot. Add cinnamon, nutmeg, chili powder, seeds from vanilla bean and vanilla extract. Whisk vigorously to blend well (clumped spices are no fun!). When completely blended, add 2 cinnamon sticks. Continue heating.
When mixture is steaming and hot to the touch (make sure not to boil!), add 8 ounces of your chosen chocolate. Melt and blend. Serve immediately, garnishing each mug with a cinnamon stick or vanilla bean, or with whipped cream.
Feeling more grown up? Add two to four tablespoons of dark rum for something extra special.