Santa Baby, hurry down the chimney tonight…..I made this for my Santa to warm him with his favorite flavors. To make sure that you get just what you want from your Santa, ask him what he would like for Christmas in his special cocoa and get creative. This hot cocoa is definitely a grown-up version, but you can make it kid-friendly too by omitting the liquor. For a special touch, I like to toast the marshmallow topping under the broiler or you can use a mini torch if you have one. Kids will think it is S’mores in a cup! The pinch of chili powder adds warmth and depth of flavor but not real heat. It’s the mystery ingredient that will make you cocoa extra special. The recipe can be doubled, tripled or more to please your whole family. The more the merrier!
Ingredients:
2 1/2 cups whole milk
5 wedges of Ibarra Mexican Chocolate
1/8 tsp Chili powder
~ Per each cup hot chocolate ~
1 ounces brandy
1/4 ounce peppermint schnapps
Or
1 ounce kahlua or coffee-flavored liquor
1/2 ounce amaretto
Mini marshmallows, toasted
Directions:
Pour milk into a sauce pan and bring up to heat. Finely chop the chocolate and add to the hot milk. Heat mixture until the chocolate is melted. Do not boil.
Divided your liquor of choice between two large mugs and remember to be creative. Any flavors you like, should work. Pour the chocolate mixture into the mugs and stir to combine.
Top with marshmallows and toast with a mini-torch or toast under the broiler. If you are toasting under the broiler, line a sheet pan with aluminum foil and lightly spray with cooking spray. Mound the mini marshmallows in a pile the size of the opening of your mug. Keep the pile all about the same height so that the top marshmallows don’t bur before the rest get toasted. Watch them closely! They toast very fast! Scoop each pile off the sheet pan with a spatula and place them on top of the cocoa. Serve with good cheer!
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