In honor of Cinco de Mayo today, we had the yummiest homemade Mexican Hot Chocolate last night. The final touch was going to be a perfect Cinnamon Cactus on top of a fluffy bed of fresh whipped cream. The Mexican Hot Chocolate was a “two thumbs up perfect “10.” The Cinnamon Cactus?
Hmm, so, not all ideas can be the best. My son tried really hard to come up with the right answer for me and decided it looked like a fist. My daughter practically split her pants she was laughing so hard, but happily enjoyed it. My husband just smiled, sighed, and suggested I keep working on it.
Seriously though. Ana’s recipe for Mexican Hot Chocolate rocks! Simple, delicious, and special enough to feel more than “semi-homemade.” This recipe is a keeper guys.
I think starting off with real chocolate chips is a good sign:
Add milk or almond milk. A Windlasse loves using her Anchor measuring cup!
Add a teaspoon of cinnamon and some vanilla paste (which I didn’t have, so I substituted a splash of vanilla extract as the recipe recommends). The taste was still great.
Let that heat up on low while stirring.
I whipped my cream while the Mexican hot chocolate was cooking.
Now would have been a good time for the adults to add a splash of Peppermint Schnapps (our favorite add-in), but I didn’t have any.
After enjoying our Mexican Hot Chocolate, I retired the cactus-green mug. Don’t worry, I’m not quitting. I have a new idea for how to make the cactus latte design work next year! Stay tuned.
Hope the rest of your day is 5X as good since it’s Cinco de Mayo AND a Friday wrapped in to one!