Warm Tasty Treat That Gets You Moovin!

Not much time this season for all kinds of reasons, so my "baking" is coming down to quick recipes which I can zip together between short spots of time. The temp has dropped down to the 40's today and that calls for a good cup of hot chocolate at my house.  Here is my version of Mexican hot chocolate.  Its warm and thick and spicy with only an appearance of  chili tang, but guaranteed to get the heart going bang-bang.  Enjoy!  (PS - The recipe calls for a cup of milk per serving, and once your finished heating, about a third of the milk steams off, so its a small serving, but potent enough that you could add warm milk to individual cups as-needed to thin it out and fill the cup.  I like it straight-dope myself, but to each their own.)  Hit this post's title to see the recipe...



Start by getting your holiday groove on at Songza.  Pull out your sauce pan and get that stove top up and runnin.
Cook Time: about 20 mins
- 2 cups of whole milk
- A Tablespoon of brown sugar
Bring this mix to a simmer on the stove top, stirring often to keep the a skin from forming if possible.  If not, don't worry its all good.  Next, kill the heat and keep stirring while you punch in the rest of the goods:
- 2 ounces of bittersweet chocolate chopped or broken up (you could use chips as well)
- 1/2 teaspoon of vanilla
- A pinch of ground cinnamon
- A pinch of ground cloves
- A pinch of ground cayenne pepper (I didn't have any so just used chili powder and worked pretty well)
Stir all these together until the chocolate is completely dissolved and you are looking at a nice dark chocolate slurry.
Last put your mugs out with a cinnamon stick in each, and pour this choco-gravy over the top of your cinnamon and slurp away.  No marshmellows needed for this bad boy.