Good morning everyone! I have an apology to make. With all the doin's last night at the party, unfortunately neither the big guy or yours truly thought to take any pictures of the food or the festivities. That means I'm at a loss as far as talking about last night's dinner never mind the fact that I didn't have time to even have one. I could however, eat skunk butt fried in butter I'm so hungry this morning so I'm going to tell you about something a whole lot better that I'm enjoying at this very moment.
If you're looking for something to soothe your tired soul and really need a treat, have I got a deal for you! Rich and creamy, Mexican Hot Chocolate is flavored with coffee, cinnamon, vanilla and a touch of orange rind. It's deep chocolate flavor and thick creamy consistency make it worth every second it takes to make and triple worth ever decadent calorie. It is a serious hot chocolate - really a sipping chocolate and not to be enjoyed in giant sized cups. It deserves a small china demitasse, a raised pinkie finger and the soothing sounds of the Maxer Dawg's snoring and/or Josh Grobin. Honest.
Granted, I didn't have tiny little biddy cups for the 30 or so people that showed up at last night's party, yeah...30 and I cooked for 60 plus... but a small serving is definitely essential. It went very well with the other 5 desserts on the menu, and yes, I agree it was definitely overkill. Leftovers anyone?
Boy, I sure am glad there was some of this leftover though! By the way, it is NOT my picture on the package of chocolate although I have to admit at the moment I'm feeling about that old, but not half as spry as that dear soul seems to be.
Mexican Hot Chocolate (from JBug’s Kitchen)
1&1/2 ounces Nestle Abuelita chocolate (one half of a disc), or unsweetened chocolate
1/4 cup granulated sugar
1 to 2 tablespoons instant coffee granules (I use instant espresso)
1/2 teaspoon cinnamon
Dash of salt
3/4 cup water
Combine above ingredients in medium saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Increase heat to medium high and heat to boiling, then reduce heat again and simmer uncovered, stirring constantly for 4 minutes. Mixture will become quite thick and creamy.
Stir in 2 cups milk (whole is best, or 2%)
Heat through but do not boil, stirring often. Remove from heat. Add
Grated rind of ½ an orange
1 teaspoon vanilla
Whip with a wire whisk or immersion blender until foamy.
NOTE: Abuelita chocolate can normally be found at your local supermarket in the Mexican section.