Two weeks post-op and things are going well! I’m not back in the kitchen yet, but this recipe is one I came up with a couple of years ago and this is the perfect time of year to share it with you 🙂
This year has been a doozy. I’ve bookended my year with two knee surgeries, been paid to write recipes, met some wonderful (and not so wonderful) people, laughed, cried and hugged. Watched my brother graduate from college (what?!). I’ve drunk too much wine and eaten too much cheese. Spent quality time with my family, and done all kinds of crazy, fantastic things with my best friends. Some things have dramatically changed and some have stayed the same. It’s been a good year and at times a really tough year, but I wouldn’t change it for anything. A year of self-discovery.
But back to the recipe.
Is there anyone who doesn’t like hot chocolate? I mean, a perfect cup of rich, creamy hot chocolate is the perfect drink to warm you up on a cold day.
This takes hot chocolate to a whole new level. It’s slightly spicy and will warm you up from your head to your toes. I’m even going to say it will light a fire in your soul. Yeah, I went there.
This could not be any easier to make. All you have to do is through a few ingredients in a pot, heat it up, mix together and pour into mugs. Top with whipped cream if you want to go crazy. Maybe a little sprinkle of cinnamon on top, too. Yes!
Mexican Hot Chocolate:
- 4 cups milk
- 1 1/2 cups chocolate chips
- 2 tbsp. sugar
- 2 tsp. vanilla extract
- 1/2 tsp. chile powder
- 1/4 tsp. ground cinnamon
- Pinch salt
- 1 cup water (if you like really thick hot chocolate, leave this out)
- In a large saucepan, combine all ingredients over medium heat, whisking constantly until hot but not boiling, about 8 minutes (mixture should be smooth). Pour into mugs and top with whipped cream, if desired.