What I'm Drinking: Mexican Hot Chocolate

Our thermometers are finally edging above the 0-degree Fahrenheit mark up here in Northern Wisconsin (hooray!). And, with the windchill at only -1 this morning, Leroy actually got to get in a long walk this morning. Good thing, as he was getting a little stir-crazy (as was I, I have to admit). However, even if the temps are above zero, there is still quite a bit of a chill in the air (both outside and in; our little rental house isn't the most insulated building around). I figured I'd warm up this morning with a mug of hot chocolate. But rather than grab the stuff that comes in a packet, I thought I'd make my own hot chocolate mix from scratch. And since I'm making it from scratch, I might as well try something new, right?

Back in the day when I lived in Chicago, one of my favorite haunts in my Andersonville neighborhood was Kopi Cafe, located on Clark Street. One day on a whim I ordered their Mexican hot chocolate, and after that first taste, I never looked back -- with its rich and chocolatey flavor and a gentle kick of spice -- it's a hot chocolate that means business! 

Mexican Hot Chocolate (printer-friendly version)

makes one large serving

1 1/2 cups (10 ounces) organic skim milk

3 teaspoons unsweetened cocoa powder

5 teaspoons sugar (or sweeten to taste)

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper powder 

1. Heat one cup of skim milk in a small sauce pot over medium heat. Whisk in the cocoa powder, sugar, vanilla, cinnamon, and cayenne pepper powder. Simmer for five minutes, stirring occasionally. 

2. Pour into a large mug. Garnish with whipped cream and a dash of cinnamon.

(inspired by this Serious Eats recipe)

{Leroy rocking boots during this morning's walk}