Mexican Hot Chocolate Marshmallow Food

MEXICAN HOT CHOCOLATE

Steps:

• Bring the milk to a simmer in a large pot over medium-high heat. Add the chocolate, reduce the heat to medium low and simmer, stirring occasionally, until the chocolate is fully melted, about 10 minutes.
• Pour the hot chocolate into mugs and top with mini marshmallows. Toast the marshmallows with a kitchen torch, if desired. Serve immediately.

MEXICAN HOT CHOCOLATE

Steps:

• For the base: Add the milk to a medium saucepan, and warm it over medium-low heat until just steaming. Whisk in the cocoa, sugar, cinnamon, vanilla and malt powder. Pour into mugs.
• For the adult additions: Whip the cream, sugar, chile powder and cayenne to stiff peaks, using a stand mixer. Add the tequila and salt, and whip to blend. Top mugs of hot chocolate with the chile whipped cream!
• For the kids' addition: Top each mug of hot chocolate with a handful of mini marshmallows and enjoy!

MEXICAN HOT CHOCOLATE

Steps:

• For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
• For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
• Serve with a dusting of cocoa powder.

MEXICAN HOT CHOCOLATE

Steps:

• Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar.
• Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.