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Sunday, March 3, 2013

Mexican hot chocolate

In Mexico you can bet the hot chocolate is spicier and more flavorful than the regular ones in other countries. If everything else is, why would such a staple drink be any different :) ?
So, according to tradition, to label a hot chocolate as "Mexican" you need to make sure it contains a kick of coffee and one of cinnamon (the trademarks), make it pretty light (only with milk and a little water instead of the liquid cream some people use) and to serve it with a little spritz of whipped cream.
And you have yourself a lovely hot chocolate for spring-autumn-winter evenings, to enjoy ideally next to cookies or on its own. :)
Recipe source: many, but foremost here.

Last year: Three cheese pasta with bell peppers and cranberries.
Two years ago: Blue skies cocktail (Blue curacao milk), Fastest home-made crackers (Romanian saratele) and Oeufs Cocotte (French baked eggs).

Ingredients (serves 3):
  • 450 ml milk
  • 4 tablespoons cocoa
  • 1 and 1/2 teaspoon cinnamon
  • 1 teaspoon instant coffee granules
  • 4 tablespoons brown sugar
  • 100 ml water
  • some whipped cream to serve

Bring the milk, water, cocoa, cinnamon, coffee and sugar to a boil and stir well until everything is well blended and combined. Remove from the heat, transfer to serving mugs, allow to cool a bit (down to drinking temperature), spritz a little whipped cream on top of each and dig in! :)

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