Mexican Hot Cocoa

Its been pouring in Calcutta the past few days and I have been nursing a cough. Any kind of a cough and cold makes me crave for a hot drink and I certainly didn’t need another excuse to open my tin of Ghirardelli Hot Cocoa that foodie just got me.

 So let’s be clear. Ghirardelli cocoa is the best chocolate. EVER. And this drink even beats the Parisian hot chocolate I made – one with pure melted chocolate and milk. This is officially the best hot chocolate drink ever. If you don’t have Ghirardelli, don’t be disheartened. Cadbury’s cocoa powder works just as well. Just add a bit of sugar to it according to taste.

 I had grand plans of using my Ikea Milk Frother to make the most awesome froth and of whipping up a whole lot of cream for the garnish. But it didn’t happen. I got one whiff of the smell and I just had to drink it up then and there. At this point I think I need to apologize for the photos as well. It’s only because of my impatience to drink it up then and there. Do I keep mentioning this? Sorry. But can you imagine what can be better than a mix of chocolate and cinnamon? Add a bit of almond extract, a hint of coffee and some red chilly powder and you will know.

Please, please do try this at home. You will thank me. And it’s so simple too – ‘cooking engineer style’ all the way!

Mexican Hot Cocoa

Makes 1 large cup

Adapted from the back of the Ghirardelli chocolate tin

1 ½ cups milk

2 tablespoons Ghirardelli hot cocoa (I used the chocolate mocha flavor. You can use Cadbury’s cocoa powder as well, but use only 1 ½ tablespoons).

½ teaspoon cinnamon powder

1/8^th teaspoon almond extract

1 tiny pinch red chilly powder

1 tablespoon whipped cream

¼th teaspoon of coffee powder (only if using plain cocoa)

Steps

1. Heat the milk.
2. Stir in the cocoa, cinnamon powder, almond extract and red chilly powder.
3. Add a dollop of whipped cream. Stir. Drink while still hot.