It’s hard to believe that it was only four months ago that the Mister and I sat in our living room in Venice and decided to move to Seattle. It was a remarkably sudden, easy and definitive call. It felt very intended, I suppose. We had been jones’ing for seasons, wooded neighborhoods and snow-capped mountains. What we’ve found here has far surpassed the wistful imagining and feels a lot like home.
It’s been a long time since I’ve worn a knit hat, non-ironically, or sipped something warm to thaw my frozen cheeks instead of caffeinate my brain. But I’m loving the chili mornings here and welcome any excuse for a warm cup of almost anything. Being pregnant I’ve tried to steer clear of coffee. This hasn’t been a problem because, you see, there is drinkable chocolate in the world. Spicy, warm, rich chocolate.
The cinnamon and cayenne in Mexican Hot Chocolate makes it a bit more special than traditional hot cocoa, and the perfect cozy treat during the holidays. If you grew up on Mexican Hot Chocolate than you’re certainly familiar with Abuelita, the spicy, dark chocolate “tablet’s” that dissolve in warm milk. It’s completely delicious…perfectly caliente. You can find it in the hispanic section of most large supermarkets or almost anywhere if you live in Southern California or Mexico.
You can also make Mexican Hot Chocolate yourself using just a couple of spices, cocoa powder and whatever whipped creamy, marshmallow-ee goodness you want to top it off with.
We’re loving the holiday indulgences right now but also trying to create some balance. One of the ways we’re doing that is by replacing refined sugars with less processed sweeteners like maple syrup and coconut sugar. That said, this recipe is free of refined sugars and the whipped cream here is completely unsweetened. If you’re less concerned about sugar than feel free to use whatever sweetener you have on hand and sugar up your whipped cream, if you’d like.
This is a simple, warm and indulgent way to keep the tootsies toasty and the sweet tooth satisfied.
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- HOT CHOCOLATE
- 2 cups whole milk (see notes)
- 3 tbsp unsweetened cocoa powder
- 3 tbsp coconut palm sugar
- ½ tsp cinnamon
- ¼ tsp cayenne
- ½ tsp vanilla
- ½ tsp sea salt
- WHIPPED CREAM
- 1 cup heavy whipping cream (see notes)
- Bring the milk to a simmer and reduce heat to low
- Add all remaining ingredients and whisk until well combined
- [whipped cream] - vigorously whisk cream until stiff peaks form using the whisk attachment of your mixer.
- Serve hot with whipped cream or marshmallows if you prefer