It is getting dark, murky and cold outside and I am longing for a fireplace and hot – preferably a little alcoholic – drinks like mulled wine, cider, Grog, glögg or hot chocolate, a cup of tea. Most Friday nights we’ll have some fun food (as my husband names it) like these salad, bean & beef tacos (we are in love) for supper and since I was already assembling Mexican ingredients I had to have a hot Mexican chocolate. There is no immediate need for a cold & dark winter evening but it helps. Possibly snow, sleet or rain & husband coming late from work, too.
Grate some Mexican chocolate (Mayordomo or Ibarra is what I have found here so far) or if you have none of these handy, just mix dark chocolate with piloncillo sugar or dark brown sugar & cinnamon. Add a dash or two of Cointreau to upgrade to some orange spirit and since we have all seen Chocolat – a pinch of chile for spice. Ground ancho chile in our case. Before I forget, you might want to save some for that hard working husband and not drink it all! Sorry.
If you want to go the extra mile, top the steaming hot chocolate with a dollop of lightly whipped cream, some more grated chocolate & chile and stir with a cinnamon stick.
Mexican hot chocolate
2-4 pieces of Mexican hot chocolate or dark chocolate or cacao (add dark sugar & cinnamon)
2 cups of milk
a pinch of ground chile
a pinch of extra cinnamon
Cointreau or Grand Manier
extra: lightly whipped cream, grated chocolate, chile, cinnamon stick
Grate the chocolate or cacao. Heat the milk in a small sauce pan, add the chcolate and spices. When piping hot pour into Grog glasses and add a dash of Cointreau to each. If you want to go that aforementioned extra mile, top with a dollop of lightly whipped cream, some more chocolate & chile and stir with a cinnamon stick.