Day 5 in Chicago with the daily high temperature doesn’t get above the freezing point. It’s definitely hot chocolate weather – and this Aztec Hot Chocolate recipe is a spicy way to drink yourself warm this winter.
Aztec Hot Chocolate
In a medium saucepan, combine the milk and dark chocolate. Melt the chocolate over medium heat, stirring constantly.
Once the chocolate is melted and the milk is warmed thoroughly, stir in the cinnamon and cayenne pepper. Pour into 4 mugs. Top each mug with a small handful of marshmallows and one cinnamon stick for stirring. And, if you like, a pinch of cinnamon on the melted marshmallow is a nice added touch your mouth will thank you for.
Happy National Eggnog Day! And a Merry Christmas Eve, too. Personally, I’ve never been a huge fan of eggnog. Too sweet for my tastes. But I love a good latte. This easy-to-make eggnog latte is the perfect balance of strong espresso and sweet, creamy eggnog. So if you ever shunned eggnog because of it’s too sweet taste alone, give this blend a try. You might be surprised how much you like it. I was.
Mix together the eggnog and milk. Heat up (either on a stove top or in microwave). Pour espresso into a mug and fill the mug with the hot eggnog mixture. Stir and sprinkle with ground nutmeg and ground cinnamon. And voila! You have eggnog latte.
1/2 cup eggnog
1/4 cup whole milk
1/4 cup espresso
pinch of ground nutmeg
pinch of ground cinnamon
Hot cocoa is my winter indulgence. Nightly, if possible. And always made with milk, not water. This cinnamon dark chocolate cocoa mix is rich and delicious. Perfect for a romantic winter rendezvous, don’t ya think?
Combine all the ingredients in a medium-sized mixing bowl and incorporate evenly. In a small saucepan, heat 3 cups of whole milk. Fill two 12-ounce mugs half full with the cocoa mixture and pour in the hot milk. Stir to combine and sprinkle with ground cinnamon on top. Better yet, add in a handful of miniature marshmallows. Sip slowly and breathe deeply. The perfect nightcap before bed.
Puree watermelon in food processor. Muddle fresh mint with sugar in large pitcher. Fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, lemon juice and bitters. Garnish with fresh mint. Serves 6 to 8.
Combine boiling water and chopped dark chocolate in medium saucepan, stirring until chocolate melts. Add milk, coffee, cocoa powder and brown sugar. Cook over medium-low heat, stirring with a whisk. Heat five minutes or until tiny bubbles form around edge of pan. Add in Chambord and remove from stove. Pour one cup mixture into each of four mugs. Spoon one tablespoon whipped cream over each serving. Dust with cocoa powder and enjoy.
There are a few steps to making this chocolate eggnog, but the final outcome is worth it.
In a heavy saucepan, stir together the sugar and cocoa powder. Stir in the eggs, egg yolks, evaporated milk and cinnamon sticks. Cook over medium heat, stirring constantly until mixture thickens slightly. Thermometer should register 165° F. Do NOT let boil.
Remove from heat. Place pan in the sink or a bowl of ice water and stir for two minutes. Remove the cinnamon sticks.
Whisk in the whipping cream, port wine, rum, and vanilla. Cover and chill for at least 4 hours.
Garnish with whipped cream, chocolate shavings and stir with a peppermint stick for additional flavor. Makes about 2 servings of chocolate eggnog.
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 ounces evaporated milk
2 cinnamon sticks
1 cup whipping cream
1/4 cup port wine
1/4 cup rum
1 1/2 teaspoons vanilla
milk chocolate shavings