Nov/Dec 2016 - Lynchburg Living
A Spicy Twist on the Typical Hot Chocolate
When it’s too late for coffee and not the right time for tea, a steaming cup of hot chocolate is the perfect way to spend the evening when the weather turns cold. But don’t settle for the powder-in-a-pouch stuff you keep in your pantry all year long. Check out this recipe that’s a grown up version of this childhood favorite.
Mexican Hot Chocolate With Peppermint Marshmallow Creme
Yield: 2 Servings
Total Time: 30 Mins
Active Time: 15 Mins
Ingredients
Peppermint
Marshmallow Creme
2 egg whites
1/8 cup sugar
1/8 tsp peppermint extract
Mexican Hot Chocolate
2 cups milk
2 tbsp brown sugar
4 oz bittersweet chocolate, chopped, reserve shavings to garnish
1/8 tsp nutmeg
1/4 tsp cinnamon
dash of cayenne pepper
1/2 tsp vanilla extract
Directions
Make peppermint marshmallow creme. In a stand mixer, add egg whites to the bowl. With a whip attachment, whip on high speed until frothy. Slowly add sugar, and whip until medium peaks form. Lower to medium speed, and add peppermint extract. Increase to high speed, and whip until you have dense, stiff peaks. Set aside in refrigerator.
In a saucepan on medium heat, add milk and brown sugar. Whisk until brown sugar is dissolved. Add remainder of ingredients and whisk until chocolate is completely melted. Allow to simmer for about 6–8 minutes for the spices to steep. Ladle into two mugs, then spoon dollops of marshmallow creme over top. Sprinkle chocolate shavings over top and serve immediately.
Recipe by Anne Leonard
