Decadent Mayan Hot Cacao
In our latest issue of the magazine, local writer, Mel the Nomadic Wife partnered up with YEG Inspired, collaborating on a mouth watering inspired feast. With our recent cold snap and holidays, it's a perfect time to share one of my favourite recipes of Mel's from that feature, one that has become a winter favourite!
P.S. You can Read the full story in our December issue and on my Mel's site HERE
A hot chocolate that will please both little and not-so-little people at your party. I wouldn’t go as far as saying it will replace desert, because who wants to skip on that, but it just might considering how rich it is. This hot cuppa’ is sweet, slightly salty & just spiced enough that it brings a little something more to the mix then plain old hot cacao. You can choose to top it with whip or have kids add their own marshmallow mountain on top. The choice is yours.
2 Large Mugs
2 C whole milk
1 C 35% cream
2 T raw cacao
½ t cinnamon
A pinch of cayenne
A pinch of salt
Marshmallows for topping
5 minutes to prep plus 5 minutes to boils
1. Add milk and cream into a pot over medium heat, stir constantly until it begins to simmer.
2. Add cacao, cinnamon, cayenne & salt.
3. Continue stirring until it reaches a boil then remove from heat right away.
4. Serve hot & top with marshmallows, whip or enjoy it plain!