Mexican Hot Chocolate

My youngest son is moving to New York City today so at 6 a.m. this morning I got up and prepared a special breakfast to send him off.  The winds have been howling for the past two days here in Los Angeles, almost as if they too are sad to see him go. When he wakes up he will find a plate of sautéed tomatoes, mushrooms, and onions, all scrambled together with eggs, served with a side of veggie sausages and fresh guacamole.  Of course I wanted to make something special to warm his insides before he deals with the realities of life in New York City and so I prepared a pot of hot chocolate, added some cinnamon, a little vanilla, and a touch of chili powder. Bittersweet.  Bon Voyage and B’hatzlachah!

Mexican Hot Chocolate

4 Cups milk

1/2 Cup U-Bet Chocolate Syrup

1 tsp cinnamon

1 1/2 tsp pure vanilla

1/2 tsp ground chili powder

Simmer all the ingredients together and adjust sweetness to your taste.  I would top it with fresh whipped cream and sprinkle with cinnamon.  Serves two because it is always nicer to share a cup of cocoa with someone else.

 

Enjoy,

Irene