This years cold season has been nothing short of erratic. some days were so cold, getting out of bed was a struggle....
On one of said days I was in bed wishing for more warmth when it occurred to me a hot drink is like a hug in a mug....and so hot chocolate it was. As I was rummaging through the pantry, I whiffed some cinnamon and BINGO!! The thought came to me to make a Mexican hot chocolate.
A Mexican hot chocolate is just pure indulgence to me. A rich thick chocolate, the warm spices and just a touch of chili for that subtle heat (just how I like my men *sic*). Can I just say, this is like no other hot chocolate you’ve ever had. Even without the bells and whistles (read: marshmallows and cream) this hot chocolate slaps proper...
Makes 2 mugs
500 ml whole milk
150 grams dark chocolate (70% cocoa)
1 large cinnamon stick
10 smashed green cardamoms
1/2 tsp nutmeg
10 grams brown sugar
1 large dried chili
For garnish (Optional)
Pour your milk into a saucepan and add to it all your spices and allow it to simmer on a low heat. After about 5 minutes, add your dark chocolate and use a wooden spoon to move it around until it melts completely. Add the sugar and continue stirring on a low heat till all the sugar is dissolved then take the hot chocolate off the heat.
Place your marshmallows on a skewer and lightly toast them over the fire until they are a golden brown. (optional and only works if you have an open flame)
To serve, pour equal parts of hot chocolate into the mugs and top with whipped cream and toasted marshmallows.