Clearly Susan say's "Baby It's Cold Outside"
and you need to warm up fast!
This has been one of the coldest years across the country in years. Check your weather where you are with the handy dandy weather widget at the bottom for your part of the country.
But why you are at it, think of what comfort food would warm your bones.......hot chocolate, of course. Below is a new twist for a recipe...Mexican Hot Chocolate! But wait I am not done there.
We got weeks of more winter because the groundhog hasn't raised his head yet. Be prepared and why not serve your hot chocolate in large
Hand painted Mexican Cactus Design.
Hand painted Mexican Designs on Coffee Cup
Mexican Hot Chocolate
Ingredients
6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
Cocoa powder, for serving
Directions
For stovetop:
In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Serve with a dusting of cocoa powder.
Read more at: http://www.foodnetwork.com/recipes/mexican-hot-chocolate-recipe1.html?oc=linkback
