Brrrrr, it is cold out there in Chicago today. I went out for a dog walk this morning and found myself running back into the house for a heavier jacket. Even Grohe our dog, looked at me with that, oh no, “another 6 months of this?” look?! But, once I get the heat rolling in the house (which I put on for the first time in six months last night) and get used to the cold again, I have to admit I do love winter. Today I find myself working from the home office and craving something hot and sweet and found this amazing recipe online for Mexican Hot Chocolate. What a perfect afternoon I have planned of sipping yummy hot chocolate and dreaming about snow falling and the holidays approaching.
photo credit via Photo Pin
How cute would it be to offer this for a winter wedding as your guests are arriving from the cold outdoors to your cocktail hour. Or it is perfect for a “to go” at the end of the night as your guests depart from your wedding and can leave with a warm drink. You could even spice it up and add Baileys or Frangelico for a little alcoholic twist to this chocolate.
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Or jazz it up and do a little DIY and get a bolt of burlap and cut just enough to go around a little to go cup and tie with twine. Have your caterer or hotel use these cups to pass or have a table of hot beverages at your wedding or engagement party.
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Recipe:
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 and divide between 6 mugs. Serve with whipped cream (or marshmallows) on the top or cinnamon sticks.
Recipe from Food TV
