A fabulous group of authors invited me to add a short romance story and recipe to their collection: A Recipe for Romance. I was honored. First thought? What would make a perfect recipe to write a sweet romantic story around. Well, it had to have chocolate. So I went with Mexican Hot Chocolate!
Yes, I drink hot chocolate year round.
Mexican Hot Chocolate
- 4 CUPS of MILK
- 4-6 Pieces of chocolate baking bar
- 1/4 Cup Cornmeal
- 1/3 Cup Sugar
- 1 Cup Water
- 1-2 Cinnamon Sticks
- ¾ tsp Vanilla
Combine milk, sugar, chocolate baking bars and cinnamon sticks in pan over low heat until chocolate pieces melt completely. In a separate container, mix cornmeal and water and dissolve any lumps. Add cornmeal mixture to milk. Stir or whisk over very low heat for about 10-15 minutes. You will notice the milk will begin to thicken. Add pure vanilla extract after removing from heat. The more cornmeal thickens the milk, if you prefer it thicker add more cornmeal. Whisk it before serving to get a frothy topping. Grab a book and share a story while wrapped up in fuzzy socks, comfy blankets and a mug of the best hot chocolate ever.