My chocolate cravings are tied to the thermometer; the colder it gets, the more I need. The touch of cinnamon in Mexican Hot Chocolate transports me back south of the border where I first tasted this frothy drink. Traditionally, it's made using a wooden hand mixer, called a molinillo, but a whisk or immersion blender works just as well. And with cooler weather only beginning, you'll want to have lots of Hot Chocolate Mix on hand for a quick chocolate fix.
"Rich, Warm Chocolate" is from the October 2004 issue of Southern Living.
James Schend
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