It never snows here in Los Angeles County but it’s still
really, really cold, hehe—and when it’s cold I love to make Mexican hot
chocolate. This is something I’ve had around the holidays since I can remember;
and, it tastes’ so good! Marcela Valladolid, from Mexican Made Easy, on theFood Network has an amazing recipe for Aztec hot chocolate:
Ingredients
Hot Chocolate:
·
4 cups whole milk
·
One 3.2-ounce disk
Mexican chocolate, chopped
·
1 dried guajillo
chile, stemmed, seeded and deveined
·
1 cinnamon stick
·
1 vanilla bean
Whipped Cream:
·
2 cups heavy whipping
cream
·
1/4 cup powdered sugar
·
Ground cinnamon, for
dusting
·
Chili powder, for
dusting
Directions
For the hot chocolate:
Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add
the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat
to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth
and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon
stick from the hot mixture.
For the whipped cream:
In the bowl of a stand mixer fitted with a whisk attachment, or in a large
glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add
the powdered sugar and beat to stiff peaks.
Pour the hot chocolate
into a mug. Dollop with the whipped cream and dust with cinnamon and chili
powder. Serve immediately.
Go ahead and give it a
try & thanks for stoppin’ by!
