‘Tis the season, Mexican Hot Chocolate

I have a problem; it’s called Flour Bakery.    It is one of the most delicious, bountiful, buzzing, fresh, decadent, and modern decor-ed bakeries in the city of Boston. It is also owned by a favorite chef of mine, Joanna Chang.  Her motto is “Life is sweet, eat dessert first” and I literally take her world for it all too often.  I can hear the Eat this, Not that guy David Zinczenko whispering in my ear “too many American’s drink their calories” as I order a spicy hot chocolate this morning.  I resist the pastry counter and start salivating over the smells of bacon sizzling and croissants baking. Ohhh this place good.  Did I mention that the entrance to Flour is no more that 10 feet from the front door to my office?  Yeah, it’s a problem. 

Anyway, this spicy hot chocolate inspired me to find a recipe.  I’ll be in the mountains of Park City, UT in a few days for Christmas with my family and I think this hot drink will be a perfect après ski concoction. I did a bit of poking around on the world-wide-web to come up with what I think was in my cup!

  • 2 cups non fat dry milk powder
  • 1 1/2 cups powdered sugar
  • ¼ cup brown sugar
  • 1 ½ cups cocoa powder
  • ¾ cup white chocolate chips
  • ¾ cup semi sweet chocolate chips
  • ¼ tbsp salt
  • ½ tbsp cinnamon
  • ¼ tbsp cayenne pepper

In a large bowl, mix ingredients.

In batches, pulse mixture in a food processor until smooth and well combined.

Store in a sealed container in a dry  place.

To make hot chocolate, put 1/3 cup of mixture into a mug and mix with hot water or milk.

Top with marshmallows and a sprinkle of cinnamon if desired.

Give it a try! Thanks for reading, xo-G

Enjoy this Park City, UT time lapse video by my brother, Bo Torrey.

Advertisements