Ah, hot chocolate. It has always had a special place for me. I remember the little packets of Swiss Miss with the tiny marshmallows. Whenever winter and Christmas rolled around I was always very excited for that hot chocolate. When I we a kid I thought it was pretty fancy.
Since then I’ve become a little pickier when it comes to hot chocolate. First of all, the packets are out. And did you used to make it with water like I did? Not anymore. It’s milk all the way. How could there ever be another way?
I’m a fan of all kinds of hot chocolate: milk hot chocolate, dark hot hot chocolate, raspberry hot chocolate, peppermint hot chocolate…I’m starting to feel a little like that guy from Forest Gump who recites all the different kinds of shrimp. 😉
But the combination I’ve always loved the most is cinnamon and cayenne pepper with chocolate. Enter Mexican hot chocolate!! Do you guys love that mix of spicy and sweet as much as me? I love this combo not only in hot chocolate, but also in mochas, fudge, pie, and every other way you can make it. It just makes me a very happy camper.
This is also about the easiest hot chocolate you could make, perfect for a spur of the moment craving. Hope you enjoy!
Back to Thanksgiving now. Do you have everything planned? If, by chance, you still need a few ideas, here are some recipes that would be awesome on your celebratory table! Happy Thanksgiving!
- 1 cup milk (whole is best)
- 3 tbsp semi-sweet chocolate chips
- ¼ tsp cinnamon
- A pinch or two of cayenne pepper
- Marshmallows to top
- Combine all of the ingredients in a small saucepan over medium low heat. Heat until melted, whisking occasionally. This can take anywhere between 5-10 minutes.
- Top with marshmallows.