Mexican Hot Chocolate with Fresh Whipped Cream

Once again it is the season for hot beverages.  The nights in San Diego are much cooler, and I've found myself putting water in the kettle for an evening tea, ending the day on a warm note.  I've also begun to think of hot chocolate.  Coincidentally, while taking a food network break, I found Ina Garten making decadent chocolate creations.  She caught my attention with Mexican Hot Chocolate.

"sweet chocolate"

                                          
I have enjoyed this warm Mexican drink in the past.  The main difference with Mexico’s version is the addition of cinnamon.  Seriously, how could you go wrong?  The cinnamon and a pinch of chili powder or cayenne not only complement the chocolate but intensify the warming effect of the cocoa.  The authentic version uses a Mexican “sweet chocolate” that has only 15% cacao solids whereas other chocolates have over twice that much.  The primary ingredient is sugar, then chocolate and cinnamon.

This drink could be Americanized and made quite quickly with a good quality hot chocolate mix.  As well, a touch of Grand Marnier (orange liqueur) adds an adult touch and blends well with the cinnamon and chocolate.  I hope you enjoy this on your chilly fall evening.

Mexican Hot Chocolate with Fresh Whipped Cream

Serves 2

8 ounces cold whipping cream

1 tablespoon powdered sugar

2 packets of instant hot chocolate

12 ounces whole milk

¼ cup semi sweet chocolate chips

½ teaspoon cinnamon

1/8 teaspoon chili powder

dash of cayenne

Whip cream and sugar until it forms soft peaks.

Heat mix and milk over medium heat and whisk occasionally (do not let milk boil).  Sprinkle in chocolate chips and whisk until chocolate is melted.  Stir in cinnamon, chili powder and cayenne.

Serve with shot of Grand Marnier (optional) and fresh whipped cream.


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