Mexican Hot Chocolate
INGREDIENTS
  • 1/2 cup water
  • 1/3 cup honey
  • 5 tablespoons unsweetened cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4 cups milk or cream
  • 1 teaspoon vanilla extract
DIRECTIONS
  1. Combine first 6 ingredients in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly.
  2. Gradually add milk and extract, stirring constantly with a whisk. Heat to 180° or until tiny bubbles form around edge, stirring with a whisk (do not boil).
RECIPE BACKSTORY
Perfect for cold weather!