Cocoa Swapin’ 2 Week 2 Topic

So this week, the cocoa topic is to share a hot cocoa recipe with everyone.   I usually just use a packet, but I decided to dig around on foodnetwork, and I came across some from my favorite chefs.  I’ll post the one I really want to try RIGHT NOW, and link to the ones that I am also interested in.

Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

Recipe courtesy by Michael Chiarello


  • 3/4 cup water
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 heaping tablespoon instant espresso
  • Pinch salt
  • 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
  • 2 cups whole milk
  • Vanilla ice cream
  • Chili powder


Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a ‘molinillo’.)


Doesn’t that look yummy???  I love Michael – all of his recipes are simple but crowd pleasing, and most of them can be done ahead so you enjoy the day of entertaining!

And here are some of the other ones I really want to try:  Ina Garten, Alexandra Guarnaschelli, Ellie Krieger, Giada De Laurentiis, Tyler Florence, Nigella Lawson, Paula Deen, and Rachael Ray.


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