Tuesday, October 21, 2008

Mexican Hot Chocolate: Dairy-free

Mexican hot chocolate might possibly be the most decadent beverage on the face of the earth. I've been making it for about six years, and I have found that few men can handle it's richness, many women get weak in the knees with a small teacup full, and only once have I had someone ask for seconds (she was having hormonal issues). It's just that delicious and powerful. Although I used to make it with milk and real whipped cream, I tried it with soy and was dumbfounded by the delicious results. One sip and I thought I may have lived every moment I needed to before I die.

The magic of this is not only in it's richness, but also in the little bit of cayenne pepper I added. Just enough to give it a bite, but not enough to alter the flavor. If ever you wondered what the moment in the movie Chocolat might be like when Dame Judi Dench sipped that first sip of the hot chocolate, this will answer it for you. Mexican hot chocolate will go with any lovely Spanish feast, but I encourage you to try it with your best women friends first. You'll see reactions in each other you never knew were there.

Level of Difficulty: Emily

3 cups soymilk
10 oz. of Spanish chocolate, chopped (can be found at specialty stores or Spanish markets)
1 cinnamon stick per person
1 pinch of ground nutmeg
4 granules of ground cayenne pepper person

In a saucepan on medium heat, put soymilk, cinnamon sticks (grate some before you put the sticks in), nutmeg, and cayenne pepper. Stir constantly until liquid begins to boil. Reduce heat, and add chopped chocolate. Let sit for a couple of minutes, then whisk smooth. Poor into teacups and serve. Verbalize your joy loudly.


Heather said...


karin said...

I am SO glad that it is getting closer to hot chocolate season here. I will have to try this.

Ann said...

These hot chocolate photos are especially gorgeous.