This morning I woke up thinking about my Grandma Dealsie — She was a super sweet woman that everyone loved. She was also vibrant, quick-witted and (ahem) colorful. I was in awe of her and a little scared of her at the same time.
This hot cocoa recipe (found on Epicurious.com) is perfect for a chilly Friday like today. It’s creamy, sweet and chocolate, but it has the right amount of kick! Just like my Grandma Dealsie.
Enjoy! Love & Soul Always, Kay
· Two (2) cups of reduced-fat (2%) evaporated milk
· 1/2 cup of whole milk
· 1/2 cup of chocolate liqueur
· One (1) teaspoon of vanilla extract
· 1/4 cup of sugar
· One (1) tablespoon of unsweetened cocoa
· 1 1/2 teaspoons of ground cinnamon
· 1/4 teaspoon of ancho chili powder
· Ten (10) cinnamon sticks
· One (1) dried red chile
· 2 1/2 ounces of bittersweet chocolate (broken into pieces)
· 1/4 cup heavy whipping cream
Whisk the evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan.
Add two of the cinnamon sticks and chile and cook gently over medium-low heat until warm.
Add the chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes.
Combine the heavy cream with the remaining 1/2 teaspoon cinnamon. Beat it until peaks form.
Ladle 1/3 cup of the hot cocoa into each of the eight (8) teacups. Top them with one tablespoon of whipped cream. Then, garnish it with a cinnamon stick.