1/4 cup plus 2 TBSP cold water
2 TBSP natural sugar
4 tsps cocoa or cacao powder
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
pinch of pure salt
1 & 1/2 cups milk
1/2 cup cream
1/4 tsp pure vanilla extract
- Combine the first 7 ingredients (up to and including the salt) in a small saucepan over medium-low heat, whisking occasionally until everything is dissolved (3 – 5 minutes).
- Add the milk , raise the heat to medium, and whisk frequently until very hot, but not boiling (about 10 mins).
- Add the vanilla and cream, continuing to whisk until heated through (about another 5 mins).
- Can serve garnished with a whole cinnamon stick in each warm mug full, and / or if you’d like, a dollop of fresh whipped cream over the top!
Serves 2 – 3 depending on the size of the mugs.
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SIDE NOTES:
~ ‘Tis the season for hot chocolate, and this is a very tasty way to enjoy it.
~ My kids had a one-hour delay for school today, and of course, they loved moving at a slower pace than the typical Monday morning while they sipped on this. I even got an “Ohhhhh Mom…You’re the best” out of it when they walked into the kitchen and saw what was brewing on the stove =)
~ Technically, in Mexico, the chocolate is beaten with a “molinillo” — a wooden utensil that is quickly twirled between the palms of the hands to create a froth on the chocolate, but of course, you get a very yummy cup of hot chocolate either way!
