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MEXICAN HOT CHOCOLATE

by Gardenia Ramirez |

One of the fun things about having a family is starting new traditions, or better yet mixing old ones with new ones! In my family, trick or treating during Halloween is a total must and super fun as with most families. I'm from Arizona, so although it was Autumn, we maybe had a chill in the air, perhaps a bit of a colder night but nothing to extreme. Almost to highlight the fact that it wasn't warm, we'd make hot chocolate as a celebration that it was finally cold enough to have a warm drink! Lucky for us, we had grandmothers, mothers or aunts who knew how to make a batch of yummy Mexican hot chocolate. For those who haven't had it, Mexican hot chocolate has more spices, primarily cinnamon and generally much richer with the use of canned milk. It's delicious..... and as we grew up and started trick or treating with nieces and nephews, the hot chocolate got a little stronger for those adults pulling the Radio Flyer Wagon. Just a dash of extra warmth! Here is that tasty recipe. Once everyone is off and ready to go hit some local houses, I highly recommend pouring a thermos full of this hot chocolate and take to the streets. Enjoy!

1 CINNAMON STICK

4 TBSP COCOA

3 TBSP FLOUR

3 CANS EVAPORATED MILK

1 CUP SUGAR

3-4 OUNCES OF LIQUEUR: KAHULUA/ BAILEYS IRISH CREAM OR MAKERS MARK WHISKEY

In a large pot boil water with cinnamon stick. In a separate bowl, whisk cocoa and flour with water until smooth and slightly runny. Using a small colander, poor the cocoa mixture to the boiling water. Constantly stirring to avoid chunks from forming.

Keep at medium high heat and add sugar, keep stirring. At this point, taste to see if it needs more sugar. Add to taste. Finally, add cans of milk, slowly while stirring. It has to get to a boiling point. You have to make sure you keep stirring so it doesn't stick to the bottom. Taste it to see if you might want more cocoa or sugar. You can always add more if necessary. You can also use soy milk or almond milk. Once it boils and the taste is to your liking, you can turn off the heat. Pour 1.5 ounces of Kahulua, Baileys Irish Cream or my favorite, Makers Mark Whiskey into individual cups for an extra kick!

Choice of chocolate is up to you, Hershey's is classic and Ghiradelli is amazing and quite rich but it's hard not to choose our favorite, Mexico's classic 'Abuelita.' chocoloate.

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