These cold winter nights are perfect for building a huge fire in the fireplace and cozying up with a big mug of Mexican Hot Chocolate. We’ve loved this recipe since discovering it in the Julia Child of Mexican Cuisine, Diana Kennedy’s cookbook The Cuisines of Mexico
Slightly altered from her traditional atole of hot masa based chocolate, it’s easy to whip up on a snowy night and you can booze it up if you like.
And remember, all you need is love …. and chocolate!
MEXICAN HOT CHOCOLATE :
Makes 4 one-half cup servings.
In a blender, puree 1 cup water, 1 1/2 cups whole milk and 1/2 cup masa harina (that you use to make tortillas).
Pour into a medium saucepan. Add 2 ounces rough chopped Mexican chocolate from tablets, 1 cinnamon stick, 1/2 tsp chipotle powder, and 1/2 cup brown sugar. Bring to medium heat and stir until the mixture thickens, about 5 minutes.
If too thick add a bit more milk. Remove the cinnamon stick and pour into 4 mugs.
For the boozey version, add 1 shot vanilla vodka and a splash of cinnamon vodka to each mug.
Top with whipped cream, dust with cocoa powder or cinnamon.