Hot chocolate. Doesn’t that sound good right about now? Winter is in full force this year! Don’t worry, Carson Arthur knows how to enjoy the cold weather and shares with us how to spruce up your hot chocolate and stay warm this winter!
Mexican hot chocolate
- 3 tbsp. instant hot chocolate mix
- 1 tsp instant coffee
- 1/4 tsp ground cinnamon (or one single cinnamon stick)
- 1/4 tsp ground nutmeg
- 1 pinch ancho chili powder
- 1/2 cup whole milk
- 1/2 cup water
In a saucepan, add the cinnamon, nutmeg, instant coffee, chili powder and water. Heat to boiling.
In a large mug, add the hot chocolate mix. Slowly add the milk to the powder hot chocolate stirring until smooth.
Add the boiling spiced water to the mug and mix thoroughly (for your adult guests, consider adding a shot of Bailey’s).
Next, don’t forget to add this delicious garnish to your warm hot chocolate!
Candied bacon garnish
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp. maple syrup
- 1 pound thick cut bacon
Preheat the oven to 350 F.
Mix the ingredients and set aside.
Place bacon on a cooling rack over top of a baking sheet and bake in oven for 10 minutes. Turn slices and bake for another five minutes.
Remove bacon from oven and coat with mixed ingredients. Return to the oven for another 20 minutes, or until crunchy.
Add one crispy strip of bacon to each mug of Mexican hot chocolate!
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