My daughter had a friend over today so I thought I´d take a batch of cream cheese cookie dough out of the freezer and let them have at it. I let them stud the dough with candy chucks before shaping into little balls and baking.
Ready for the oven
Meanwhile, I found an old O Magazine recipe from ´04 or ´05 for Mexican hot chocolate and I decided to give it try.
It turned out great! I omitted the espresso in order to make it kid friendly. I used slightly more chocolate (and used semi sweet, instead of unsweetened) as well as a bit of cocoa powder. I also added nutmeg, and more almond extract than O suggegested. I´m thinking of playing around even more with the recipe and adding cayenne pepper next time. Also, maybe skipping the almond extract and adding a vanilla bean.
Mexican Hot Chocolate
adapted from O Magazine
4 ounces semisweet chocolate
1/2 cup sugar
1 1/4 tsp ground cinnamon
1 tsp nutmeg
Pinch of salt
1 tbs finely grated orange zest
1 1/2 cups water
4 cups milk
1 1/2 tsp almond extract
1) Combine chocolate, cocoa powder, orange zest, salt, sugar, nutmeg, cinnamon, and 1 1/2 cups water in medium sized pot, over low heat.
2) Stir together until mixture it smooth.
3) Raise temp. and bring to a boil. Then reduce heat and let simmer for 5 minutes.
4) Stir in milk and almond extract. Reheat without bringing to a boil.
5) Remove the pot from heat and whisk hot chocolate until it is nice and frothy.