For my husband’s birthday a few months ago I took him on a guided taqueria tour around Durham hosted by a local company, Taste Carolina (who came up with the best business idea ever). The tour and the owners were great and I highly recommend it. We got to eat the best food and had really great Mexican hot chocolate – so creamy, sweet and spicy.
Looking to replicate the taste of this particular hot chocolate at home I came across this recipe by pastry chef David Gaus, I found that this tastes pretty close to what I tried and devoured on the chilly Saturday of the tour!
- 2/3 cup milk
- 1 cup heavy whipping cream
- 4 oz. semisweet chocolate, chopped
- 1/8 of a vanilla bean
- 2/3 of a cinnamon stick
- 1/3 tsp. almond extract
Combine milk, cream, cinnamon sticks and vanilla in a 1 quart stainless steel pot and bring mixture to a boil. Have prepared chocolate in a mixing bowl. Allow the heated liquid to steep (rest off the heat) for 5 minutes, then pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth.
Pour the warm mixture through a strainer and it is ready to serve. Serve immediately or refrigerate. To reheat, place chocolate mixture in a 2 quart stainless steel pot on low heat — do not let sit, or it will burn. Stir mixture until warm. Immediately serve and place in 4 oz. portions with a dollop of slightly sweetened, softly whipped cream and a light dusting of cinnamon.