An Inspired Cook

Around the holidays one of the things I enjoy most is a cup of hot chocolate.  Just holding a cup of hot cocoa brings a warmth and serenity especially during the cold winter days and nights.  I’ve made my own cocoa mix many times but this year I varied just a bit and made some Mexican blend with a hint of red chili and cinnamon.  It tastes so decadent and creamy.  On the weekends I enjoy some quiet time with a good book and a cup of cocoa. If you like this pretty cup you can find it at Persephone Bakery Cafe in Jackson Hole, WY.   I hear the pastries, sandwiches and coffee are to die for.  It’s where Josh calls home now and is a barista by day at both Persephone Bakery and Picnic.  With Covid 19 this past year we cancelled our plans to visit but fingers crossed we will make it up to Jackson Hole next summer and let Josh be our guide around the Tetons and beyond.

I used dark chocolate bars with infused chili along with instant dry milk, confectioners sugar, cocoa powder and cinnamon.

Break up the chocolate bars and add to a food processor along with the rest of the measured ingredients.

Pulse until the chocolate bars are broken up then process on high until it resembles powdered cocoa.  At this point I scooped the cocoa into jars and sealed with a lid.  A jar of hot chocolate mix makes a great gift.

To make a cup of hot chocolate: Heat up a cup of milk in a saucepan over medium heat.

When the milk begins to bubble and steam add 3 tablespoons of the hot chocolate mix and stir until it is mixed well and has melted completely.

Continue to stir until it comes back up to steam.  It’s now ready to pour in your cup.  You will taste a hint of chili and cinnamon but not overwhelmingly.  If you like more red chili or cinnamon, simply add a pinch of cayenne or cinnamon to your cup.  Also a cinnamon stick adds flavor as you sip your hot chocolate.




Mexican Hot Chocolate Mix

1/4 cup Dry Milk Powder
3/4 cup +2 tablespoons Confectioners Sugar
1 (3.5 ounce) Dark Chocolate Bar infused with Chili
1/2 cup Cocoa Powder
1/4 teaspoon Cinnamon

If desired, add a pinch of ground cayenne pepper, ground cinnamon or a cinnamon stick to enhance the flavors more.

Combine all ingredients into a food processor.  Pulse a few times to break up the chocolate bar, then blend until the mixture becomes powdery.  Store in a jar with a lid.

To make Mexican Hot Chocolate:  Heat 1 cup of milk in a saucepan over medium heat until it begins to bubble and steam.  Add 3 tablespoons of hot chocolate mix and stir until the chocolate is completely dissolved.  Continue to stir for a minute or until it begins to steam again.  Pour into your cup and enjoy!

Makes approximately 2 cups of mix or 10 cups of hot chocolate.