QASSA

This is some crazy weather we’ve been having in New York this past week. I’ve gone to work in a t-shirt and flip flops one day, and a jacket with a scarf the next. I’ve been feigning for a good cup of deliciously spicy hot cocoa.

I found this recipe, and wanted to share with y’all. Join me in the yummy goodness of it all!

 

Mexican Hot Chocolate

ingredients 

• 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
• 3 cups milk
• 2 tablespoons sugar
• Pinch salt
• Miniature marshmallows, for serving
• 6 cinnamon sticks (preferably Mexican canela), for serving

Directions

Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.