A Hot Cocoa Recipe That’s Spicy Like My Grandma Dealsie

This morning I woke up thinking about my Grandma Dealsie. She was a super sweet woman that everyone loved.  She was also vibrant, quick-witted and (ahem) colorful.  I was in awe of her and a little scared of her at the same time. This hot cocoa recipe (found on the Food Network) is perfect for a chilly Friday like today.  It’s creamy, sweet and chocolate. It also has the right amount of kick!  Just like my Grandma Dealsie.

Ingredients for a Mexican Hot Cocoa Recipe

• Two (2) cups of reduced-fat (2%) evaporated milk
• One-Half (½) cup of whole milk
• One-Half (½) cup of chocolate liqueur
• One (1) teaspoon of vanilla extract
• One-Fourth (¼) cup of sugar
• One (1) tablespoon of unsweetened cocoa
• One and One-Have (1½) teaspoons of ground cinnamon
• One-Fourth (¼) teaspoon of ancho chili powder
• Ten (10) cinnamon sticks
• One (1) dried red chile
• Two and One-Half (2½) ounces of bittersweet chocolate (broken into pieces)
• One-Fourth (¼) cup heavy whipping cream

Instructions for a Mexican Hot Cocoa Recipe

• Whisk the evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, one (1) teaspoon of cinnamon and chili powder in a heavy saucepan.
• Add two (2) of the cinnamon sticks and chile and cook gently over medium-low heat until warm.
• Add the chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes.
• Combine the heavy cream with the remaining 1/2 teaspoon cinnamon.  Beat it until peaks form.
• Ladle 1/3 cup of the hot cocoa into each of the eight (8) teacups.
• Top them with one tablespoon of whipped cream.
• Then, garnish them with a cinnamon stick.

Enjoy!  Love and Soul Always, Kawania

Photo: Shutterstock

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