Tuesday, September 10, 2013

Mexican Hot Chocolate

When I wrote what I learned in July, I mentioned that I have fallen in love with Mexican Hot Chocolate.

Even though it is September and in Austin, we're still wearing shorts, sleeveless tops, flip-flops, and re-applying deodorant at mid-day, I am finding that a cup of this lovely deliciousness is just what I need at the end of the day.  Or to start my day with a bang.  Or for a sweet little afternoon pick-me-up.  In other words, anytime.  

Hello.  

My name is Lana Rush and I am addicted to Mexican Hot Chocolate.

Now that we have that out of the way, let me tell you that there are lots of recipes online for making homemade Mexican Hot Chocolate.  

None of which I have tried.

Because let's face it - while I love the idea of standing over my stove, stirring a fragrant pot of creamy, chocolatey goodness, that's just not my reality right now.

In real life, it's milk, a mug, a microwave, and this:

Well, maybe not the six-pack.  

Just a two-pack, more likely.

So here's my regular cup:


And here's my cup on steroids:


Because some days just call for whipped cream and mini chocolate chips.

Now if you're too good for my fast food version or if you have lots of free time, here are a few recipes I came across that sound delicious and maybe someday, I'll get around to trying.

The Pioneer Woman has a great basic hot chocolate recipe with several variations to it.

This looks like a good homemade powder version to keep at the ready.

Not feeling like a hot drink?  Then give this Skinny Frozen Mexican Hot Chocolate a try.  

Or how about a little snack? 

Maybe some Mexican Hot Chocolate Pecans to shake things up a bit? Or a little Mexican Hot Chocolate Pudding? Or some Mexican Hot Chocolate Snickerdoodles?

My friend Kimberlee told me that simply adding a little ground cinnamon to boxed brownie mix can totally rock your world.  Maybe topped with a little Mexican vanilla ice cream??

With all these great suggestions, don't let me be alone in my addiction.  Come on over to the dark side with me.  The dark Mexican Hot Chocolate side, that is.


4 comments:

  1. Ok, ok... so what makes it "Mexican"?

    ReplyDelete
    Replies
    1. Karla - you make me laugh! I didn't even think about explaining that. :)

      It's a "spicy" chocolate - sometimes just with cinnamon, but other times with cayenne or chili powder, too. I prefer the cinnamon and chocolate combo because I just really want the sweetness, not the slight "burn" that you'd get with cayenne or chili powder.

      You could just make your regular hot chocolate and add a little dash of cinnamon to it and see what you think.

      Delete
  2. 1. Beautiful presentation as always.
    2. While I may not be a fan of burnt dirt (aka coffee) I wouldn't turn down an invite for "international" hot chocolate -just sayin'

    ReplyDelete
  3. I want the steroid cup one. NOW. Please?!

    Sadly Nestle don't sell that product in Ireland! Pity...

    xx Jazzy

    ReplyDelete

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