Have you tried Mexican Hot Chocolate? I’ve decided it’s the perfect treat for a cold evening like the ones we have this time of year in the Northwest. If you have a really good Chocolate, use it instead of the semisweet chocolate. You may need to reduce a bit of the brown sugar if your chocolate is highly sweetened. My version was to the letter… and it was delicious!
- 4 cup MILK
-  3 inch CINNAMON sticks broken in two
- 30 whole CLOVES
- 1 tsp ANISEED
- 5 oz semisweet CHOCOLATE [chopped]
- 2 tbs unsweetened COCOA powder
- 2 tbs BROWN SUGAR
In a large heavy saucepan over medium heat, bring the MILK, CINNAMON, CLOVES and ANISEED to simmer. You will LOVE these aromas filling your kitchen. And if you happen to have one of those “husband-folk” within whiff-radius… just know he can’t resist coming to investigate for long. lol.
Once the mixture starts to simmer, add the remaining ingredients and whisk until the chocolate melts. Remove from heat and cover.
Let steep for 45 minutes. Serves 4.