recipesIt’s a chilly Christmas Eve here in Canada’s Capital and that calls for something warm that has a little bit of a festive flair. Aka – booze. Sure you could go for egg nog – but honestly I’ve always hated that drink. Don’t worry, if you are nogged out or were never on the nog bandwagon in the first place, this spiced hot chocolate is amazing! Drink it spiked with  a heated good quality tequila or a spiced rum, or any liquor of your choosing. It’s also fantastic all on its own – but I like a little kick.

Mexican Hot Chocolate

1/2 tsp cinnamon, ground
1/4 tsp cardamom, ground
1/4 tsp ground ginger
1/4 tsp chili powder
Pinch of nutmeg, ground
Pinch of cloves, ground

2 cups milk of your choice
1/2 cup semi-sweet chocolate chips
1 TBSP cocoa powder
A pinch of salt
1/2 tsp vanilla extract or 1/2 a Mexican vanilla pod with innards scraped out and the pod reserved for another use.

flickr user Lindsay Tyler

1. Add all spices (not vanilla) to your spice grinder or mortar and pestle – blend together into a fine powder.

2. In a small pot, bring milk up to a simmer over medium heat. When starting to get little bubbles around the edges, whisk in chocolate chips, cocoa powder, spice powder and salt.

3. Stir until the chips have melted and the ingredients are completely combined. Remove from heat and stir in vanilla seeds or extract.

4. Pour into glasses. Add about an ounce of desired kick, marshmallows, whipped cream, sprinkles, or whatever else you love.


Merry Christmas!