Tuesday, January 11, 2011

Snow days and Mexican Hot Chocolate

Today is day two of crazy winter weather in Atlanta. There is still about 3 inches of snow on the ground in some places and all of the roads are covered in at least an inch of ice.

At first it was pretty and fun. We ran around outside and even made a snowman!

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This is Paco. He sort of looks like a cyborg/ robot with his beady red eyes, but we still like him.

Shortly after bringing Paco into our back yard and letting Finn run around a bit it started sleeting. Then, later that night, there was freezing rain sleet and flurries. We woke up this morning to ice everywhere and another snow day. So far it hasn't been fixed or cleaned up and Georgia State has closed campus for another day.

One of these days I'll actually get to start the semester. :)

To battle the cold, I decided to test out a new hot cocoa recipe called Mexican Hot Chocolate. I'm seriously in love with it! It is kind of rich, but much more flavorful than regular hot chocolate. I'll never drink regular again. Here is the recipe:
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(photo courtesy of Google images)

2 packets milk chocolate hot cocoa mix
enough milk to fill your mug
1/2 tsp vanilla extract
1/2 tsp cinnimon
1/4 tsp chilli powder

place the milk in a medium sized sauce pan over medium heat. Add the vanilla extract and bring to a boil, stirring occasionally.

Meanwhile, place the hot cocoa mix, cinnimon, and chilli powder into your mug and combine.

When milk boils allow the foam on top to boil up (this is why you need a medium sauce pan for such a tiny amount of liquid. It boils up quite a bit) and continue to stir. Once the foam settles down again, skim the top of the hot milk to remove the thin layer that has formed on top. Once the top layer is gone pour the milk into your mug and mix together. At this point you can top it with whipped cream or drink it plain.

I know the chilli powder sounds crazy, but I promise, it really just adds a tiny kick to the drink and you will love it!

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