Tuesday, January 12, 2010

Spicy Mexican Hot Cocoa

A mug of hot chocolate on a cold, blustery winter day brings warming relief, and this spicy version is sure to add extra heat! This hot cocoa recipe makes 4 generous servings.

2 oz. unsweetened chocolate (use a good quality brand)
1 Tbs instant coffee (regular or decaf)
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp mace or nutmeg
Pinch of ground red pepper
Pinch of salt
3/4 cup water
1 1/2 cups milk PLUS 1/2 cup half & half (whole milk is best but you can use low fat or skim, and for lower fat you can use 2 cups milk without any half & half)

Optional toppings: Whipped cream (the real stuff) and ground cinnamon

Combine the chocolate, coffee, sugar, cinnamon, mace/nutmeg, red pepper, salt and water in a 1 1/2 qt saucepan and heat over low heat, stirring constantly until chocolate is melted and the mixture is smooth. Bring to a boil, then reduce heat to a simmer and cook for 4 minutes at a gentle simmer, stirring constantly. Stir in the milk and half & half, and heat through being careful not to boil. Remove from heat and just before serving beat with a hand beater until foamy. Pour into mugs and top with whipped cream plus a dash of ground cinnamon if desired.

Zestfully yours,
Carolina Sauce Company

PS:  If you are intrigued by the concept of spicy chocolate--or if you're already a fan of that exotic flavor combination--you should try Toad Sweat Chocolate Orange Dessert Hot Sauce.  This award-winning hot sauce is really more of a spicy dessert sauce:  Enjoy it over ice cream, cheesecake, pancakes or waffles, in brownie recipes, and even stirred into oatmeal and other hot cereals.

No comments:

Post a Comment