Mexican Hot Cocoa for a Chilly Friday Evening

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, but it has the right amount of kick!  Just like my Grandma Dealsie.

Enjoy!  Love & Soul Always, Kawania



· Two (2) cups of reduced-fat (2%) evaporated milk
· 1/2 cup of whole milk
· 1/2 cup of chocolate liqueur
· One (1) teaspoon of vanilla extract
· 1/4 cup of sugar
· One (1) tablespoon of unsweetened cocoa
· 1 1/2 teaspoons of ground cinnamon
· 1/4 teaspoon of ancho chili powder
· Ten (10) cinnamon sticks
· One (1) dried red chile
· 2 1/2 ounces of bittersweet chocolate (broken into pieces)
· 1/4 cup heavy whipping cream


Whisk the evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan.

Add two 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 it with a cinnamon stick.



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