mexican hot chocolate

Here we are, newly dug out from the second blizzard this week with news of another storm on the way for the beginning of next week. School has been canceled the entire week and sledding is no longer a novelty. This is highly unusual for Delaware! Some years we get an inch or two for the season.

So what are you supposed to do while stuck  home with stir-crazy kids? DRINK of course! But at least be seasonal about it. This hot chocolate recipe was a hit with my superintendant-of-schools-cursing gal pals and goes really well with any kind of cookie...

Mexican Hot Chocolate
adapted from a recipe by Rachael Ray
4 cups whole milk
1 cup water
8 ounces semisweet chocolate chips (2/3 of a package)
2 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon chile powder (trust me)
1/4 teaspoon cinnamon
pinch salt
Kahlua to taste- anything from a tablespoon per cup, on up

Mix all the ingredients together except for the Kahlua in a large saucepan. Whisk constantly over medium heat until hot, but not boiling. Will fill 4 large mugs or 8 small. Add Kahlua to individual mugs as desired! You can even use cinnamon sticks as stirrers if you want to get fancy.

Happy Valentine's Day!