Mar 082011
 

After a chilly day of skiing up at Alpental, this Mexican hot chocolate warmed hubby and I right up and took no time to make.

I’ve never made hot chocolate this way before using a solid block of chocolate, but I can tell you, once you make it this way, you will always want to make it this way.  It was really rich and delicious! The added amaretto and dark rum weren’t too bad of an addition either, lol. I did find it to be on the sweet side but since I did not sweeten the whipped cream, it really balanced out very well. Even hubby approved (and he’s not a big sweet tooth kinda guy).

 

  2 Responses to “Mexican Spiked (or not) Hot Chocolate”

  1. Fantastic pictures, and I am so trying that hot chocolate before it gets too warm down here!

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