MEXICAN DRINKING CHOCOLATE
Steps:
- Pour the milk and cream into a small saucepan and set it over medium-low heat. Really, the lower the better... you do not want to scald or boil the milk. You'll want to stir it every few minutes until you begin to see tin bubbles forming around the edges and steam coming from the pot. Add 1/4 cup of whipping cream to a bowl, about 1 tbsp of sugar, and whisk your arm off. This is a great thing to do while waiting on the milk to get hot... just make sure to take a break from whisking every so often to stir the milk. Add the chocolate little by little into the cream, lowering the heat if necessary to keep it from boiling, stirring or whisking constantly. Add a good pinch of salt, a pinch of your preferred spice, and about 1 tbsp of sugar to start. Mix all those in, and give it a taste. I normally add more cayenne and a bit more sugar - it all depends on how dark your chocolate is. Pour into cups and devour! If you have some espresso cups, you should definitely use those. It's hard to drink very much of this because it's so rich. Based on how big your cups are, you can serve 4-8 people. Top with whipped cream and put the sugar out for those who like their drinks sweeter.
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