|thick, luscious, and spicy Mexican hot chocolate|
Today is Mexican Independence Day, otherwise known as Grito de Dolores, the start of the war for independence against Spain. Regular readers will know hubby and I have been to the border of USA and Mexico, which is a real eye-opener for innocent Aussie tourists. Be wary of the gun-toting guards and the vehicle inspections! And you may remember I have a great yearning to see The Blue House of Frida Kahlo, one of my favourite artists. One day mis amigos, one day.
|(image Wikimedia commons; author Peter Andersen)|
In honour of the day, I made a pot of Mexican hot chocolate for breakfast. This is what happens when you only get 4 hours sleep! (A la Mrs Thatcher). The sunrise was divine anyway:=))
This recipe is a mish-mash from a heap of different ones on the Net, but mostly like this one from ciachowbambina.
2 cups milk
125g. dark chocolate
1 tbs caster sugar (or brown sugar)
1/2 tsp ground cinnamon (I used my grinder and gave it about 15 turns)
1/8 tsp cayenne pepper (or more if you are brave)
1/2 tsp vanilla extract (I used my vanilla bean grinder - about a dozen turns)
Adjust the spices to your taste
Place all the ingredients in a small saucepan
Put the pan onto a very low heat
Stir constantly till the chocolate melts
Heat till just bubbling around the edges
Pour into a mug
Add whipped cream and more spices on top if you wish
It goes slightly thick as the chocolate melts, and thus lingers on your tongue delightfully. Oh and fills the belly even more delightfully.
|grab your ingredients|
|stirring (first use of my new spirtle)|
|stir while the chocolate melts and heats up|
|wonky flag my own doodle; Mexican state emblem courtesy of Wikimedia-public domain)|