It’s almost Christmas and I am hoping for a White Christmas. Wouldn’t it be so cheerful and … so Christmassy???!! In my dream I am relaxing next to a roaring fireplace whilst snow is falling outside and I am sipping – shock horror, not in Olivia Pope style red wine but – hot chocolate topped with whipped cream.
Well, I cannot make it snow but I can certainly make a hot chocolate that will kick your socks off. May I introduce Spiked Mexican Hot Chocolate with some added spice and naughtiness for the Festive Season. Topped with the most delicious cinnamon spiced whipped cream.
This hot chocolate is so rich tasting that I have divided one portion between three espresso sized cups, which is the perfect serving size for this wintertime warmer.
Spiked Mexican Hot Chocolate with Cinnamon Spiced Whipped Cream
Serves: 2-3
Preparation time: 20 min
Ingredients:
Mexican Hot Chocolate
1 cup Whole Milk
3 chunks of Hasslacher’s Solid Hot Drinking Chocolate or 30 gr Solid Dark Drinking Chocolate
Dash of Cayenne Pepper
Pinch of Salt
2 Cinnamon Sticks (3/4 inches) or 1/4 tsp Ground Cinnamon
50 ml Tia Maria Liqueur
Cinnamon Spiced Whipped Cream
1 cup Whipping Cream
1 tbsp Caster Sugar
1 tsp Ground Cinnamon
Directions:
Prepare the Cinnamon Spiced Whipped Cream:
In a small bowl thoroughly combine ground cinnamon and caster sugar. In a large bowl whip the whipping cream until firm, but still soft. Midway through whipping the cream add the cinnamon-sugar mix to it. Set aside.
Prepare the Spiked Mexican Hot Chocolate:
In a small saucepan heat up milk with either cinnamon sticks or ground cinnamon. When the milk is at the boiling point add 3 pieces (30 gr) of solid dark drinking chocolate. Whilst continuously mixing stir until all the chocolate has melted. Add a dash of salt and a dash of cayenne pepper. If using cinnamon sticks, remove the cinnamon sticks. Then add Tia Maria. Stir continuously around 5 minutes while taking care that the Spiked Mexican Hot Chocolate does not boil. The mixture will thicken slightly. For a larger serving use two small cups, for a smaller serving use three espresso cups or if you want to go the whole hog use one regular cup. Top with cinnamon whipped cream.
Total Time: 20 minutes
Yield: 2-3
Ingredients
- Mexican Hot Chocolate:
- 1 cup Whole Milk
- 3 chunks of Hasslacher’s Solid Hot Drinking Chocolate or 30 gr Solid Dark Drinking Chocolate
- Dash of Cayenne Pepper
- Pinch of Salt
- 2 Cinnamon Sticks (3/4 inches) or 1/4 tsp Ground Cinnamon
- 50 ml Tia Maria Liqueur
- Cinnamon Spiced Whipped Cream:
- 1 cup Whipping Cream
- 1 tbsp Caster Sugar
- 1 tsp Ground Cinnamon
Instructions
- Prepare the Cinnamon Spiced Whipped Cream:
- In a small bowl thoroughly combine ground cinnamon and caster sugar.
- In a large bowl whip the whipping cream until firm, but still soft.
- Midway through whipping the cream add the cinnamon-sugar mix into it.
- Set aside
- Prepare the Spiked Mexican Hot Chocolate:
- In a small saucepan heat up milk with either cinnamon sticks or ground cinnamon.
- When the milk is at the boiling point and 3 pieces (30 gr) of solid dark drinking chocolate.
- Whilst continuously mixing stir until all the chocolate has melted.
- Add a dash of salt and a dash of cayenne pepper.
- If using cinnamon sticks, remove the cinnamon sticks.
- Then add Tia Maria.
- Stir continuously around 5 minutes while taking care that the Spiked Mexican Hot Chocolate does not boil. The mixture will thicken slightly.
- Divide Spiked Mexican Hot Chocolate evenly between cups. For a larger serving use two small cups, for a smaller serving use three espresso cups or if you want to go the whole hog use one regular cup. Top with cinnamon whipped cream.