Did you know hot chocolate originated in Mexico?
To the Mayans and Aztecs, it became a ceremonial drink. They
served it at room temp with just a hint of spicy chili peppers! Sip on this
pipin’ hot twist on old-school hot cocoa and get in touch with your inner
Ingredients for One Serving:
3 teaspoons powdered hot chocolate mix (I like Ghiradelli
Double Chocolate Hot Cocoa)
1 mug-full of milk (Measure your milk in the mug you’ll be
drinking from. It’s the easiest way to be accurate.)
Pinch of ground cinnamon
Pinch of ground nutmeg
1. Pour your mug-measured milk into a saucepan and simmer on
2. Stir in 3 teaspoons of powdered hot chocolate mix until
3. Once the mix is combined, add in the cinnamon and nutmeg
and stir well.
4. Continue stirring until your hot cocoa is warmed to your
liking. Don’t let it boil! It’s at a good temp when you can see steam starting
to rise from the surface.
5. Carefully pour into a mug and plop a few marshmallows on
top. For an elegant finishing touch, drop in a cinnamon stick. Delish!
Want a drink that’s closer to the original? Use 3 teaspoons of unsweetened cocoa powder, 2 teaspoons of
sugar, a pinch of cinnamon and a pinch of chili powder. You can serve it cold
if ya want, but we’d recommend keepin’ that
part of the recipe a smidge more modern.
Going gluten free? Double-check your hot chocolate mix to make sure it's GF.
Vegetarian or vegan? Swap out the cow's milk with your favorite substitute.
BY BRITTANY TAYLOR ON 10/12/2010 7:00:00 AM
POSTED IN drink, fall recipes, chocolate, gluten-free recipes, vegan recipes, vegetarian recipes