Cinco de Mayo is one of those super fun holidays to randomly celebrate even if you have no idea what it really is for (Mexican Independence Day). When I was mulling over what to make for my Cinco de Mayo post, I was in the middle of reading Josi Kilpack’s book Tres Leches Cupcakes. This is a book from her culinary murder mystery series, which I have devoured every book. They are fun and have a main character who is super nosey and I can really relate to that aspect. There are recipes strewn all throughout all of her novels. When I saw the recipe for Mexican Hot Chocolate, I knew I had to try it out. She posts all of the recipes from each of her novels in a handy PDF for FREEEEE on her website (www.josiskilpack.com). I decided it was a little too rich and flavorful for me, so I added a scoop of ice cream to tone it down and to cool it down.
- 2 (12-oz) cans evaporated milk, or just plain old regular milk if you prefer
- 1-1.5 t ground cinnamon
- 1 t vanilla extract
- 1/4 t ground nutmeg
- Pinch of cayenne pepper (I omitted this)
- 1 c semisweet chocolate chips
- In a medium saucepan, whisk together all of the ingredients except for the chocolate chips.
- Allow this to heat up over medium heat until it is hot, but not boiling.
- Stir in the chocolate chips. Turn heat down. Low and slow is the method when melting chocolate.
- After about 5 minutes, whisk and serve.