I made this recipe right after Christmas because I didn’t want that holiday spirit to fade. I was still in the mood to make myself cozy by the fire with a warm cup of hot chocolate, but of course, with Mendocino Spices Ground Ancho. For the person wondering how spice and chocolate work together, it just does. The flavor of chocolate and subtle addition of ancho work together to let the rich chocolate flavor emerge in every sip.
3 ounces bittersweet chocolate
2 tbsp cocoa powder
2 tbsp sugar
1 tbsp instant espresso
3/8 tsp Mendocino Spices ground chile ancho
Pinch salt
1 tsp vanilla extract (optional)
1 3/4 cups whole milk
1/4 cup heavy cream
1 Pepitos Chilitos cinnamon stick
Marshmallows and whipped cream for garnish
Yields 2 servings
– In a small pot, over very low heat, whisk together chocolate, cocoa powder, sugar, instant espresso, Mendocino Spices, and salt. Once chocolate mixture is smooth, slowly whisk in milk, then cream.
– Drop in Pepitos cinnamon stick. Bring to a simmer.
– Remove pot from heat. Cover pot tightly and steep for 1 hour. Warm over low heat and strain, serving hot with marshmallows and whipped cream.