Internet, are you feeling the holiday cheer? Are you living your White Christmas dreams? Are you preparing to roast chestnuts on an open fire? We have a cocktail for you!
The inspiration for this little cocktail was actually Michelle’s niece, who likes a sprinkle of cinnamon on her hot chocolate. We, of course, dressed it up from there and gave it a bit of grown-up flare.
There are literally hundreds of recipes for making your own hot chocolate, but honestly, what’s the point? The instant or near-instant stuff is pretty delicious all on its own. We are partial to the kind with a separate envelope of marshmallows, although, if calories are not an option, a scoop of whipped cream or even marshmallow fluff is divine atop this beverage (and pretty much anything sweet, for that matter).
To start, heat up some water (about 3/4 cup) according to the instant package directions, either in the microwave or on the stove. As long as it’s hot. Add that to a mug with the instant cocoa powder. Or make your own from scratch. What the heck?! It’s the holidays!
Now, add one shot of chocolate liqueur. We are partial to this, but any bottle will do. To make for the kiddies or recovering alcoholics in your life, omit the liqueur and add a dash of chocolate syrup, such as Hershey’s.
Hey, aren’t you feeling merry?
To make this a true Mexican hot chocolate, add a sprinkle of chili powder or cayenne pepper directly to the liquid. You can, however, leave this out if it’s not to your liking.
The final steps are a cinch. Top with marshmallows, whipped cream or marshmallow fluff and a sprinkle of cinnamon. You never had hot chocolate so good.