Last Sunday was cold and rainy, so we thought it fitting to make our first batch of hot chocolate. We used Nestle-Abuelita Mexican Hot Chocolate that my friend Jessica left with us on her last visit. You essentially melt a chocolate disk in milk until frothy. It’s utterly tasty. However, I have a homemade version that’s even better, and when I have the time to make it it’s such a treat. I think of it as a dessert, more than a drink. It’s rich, smooth, and creamy. Perfect for a cold rainy day!
I hope you try it!
Mexican Hot Chocolate (Serves 4)
1/4 C. sugar
1/4 C. unsweetened cocoa
1/2 Tsp. instant coffee powder or granules
1 C. water
1 stick cinnamon (if I don’t have a stick I just sprinkle some cinnamon into it)
2 C. milk
1 C. half-and-half
1 Tbs. vanilla extract
1/8 tsp. ground cloves
In a 2-quart saucepan, mix sugar, cocoa, instant coffee, and salt. Stir in water; add cinnamon stick. Bring to a boil, reduce heat and simmer 5 minutes
Add milk and half-and-half to cocoa mixture, stirring constantly. Bring to a boil and then remove from heat.
Mix in vanilla and cloves; remove cinnamon stick; beat until foamy, then serve.