Windy Day Hot Cocoa

During the chilly winter months it's so comforting to sit and sip cup of strong, soothing extra hot cocoa! I like to make an easy Mexican Hot Cocoa on the stove top using the Abuelita or Ibarra brand Mexican Chocolate, it comes in a cute round box with 6 disk shaped chocolates, individually wrapped. This wonderful tasting chocolate is infused with cinnamon which gives it an extra kick on a cold day. You can easily find either brand in the ethnic foods or baking section of most supermarkets.

Windy Day Hot Cocoa

Serves 4
1 disk of Mexican Chocolate
1/4 cup Chocolate Syrup
1/4 cup Half & Half
1 1/2 cup milk
Mini marshmallows or whipped cream
Ground cinnamon
-In a medium saucepan, combine all ingredients and cook on low to medium low heat. Stir with a whisk constantly until all the chocolate is melted and all ingredients are incorporated smoothly and it's steaming slightly. Turn off heat and using a ladle pour the hot cocoa into drinking mugs, top with whipped cream or mini marshmallows and sprinkle a tiny amount of ground cinnamon on top. 
-To make an easy Mexican Mocha; fill drinking mug half way with hot coffee and the other half with the hot cocoa mixture. 
-For those of us watching our figures: make a low fat version of this hot cocoa by omitting the half and half and chocolate syrup; use low fat milk and a smaller amount of whipped cream.

It's fun to get together and have something good to eat at least once a day. That's what human life is all about-enjoying things. Julia Child