good gracious it’s cold! I’m layered today…seriously, I look like a bag lady and I won’t blame you if you don’t stop to say hi but I can say that I am warm. In light of the weather in the teens today and this weekend I thought it might be nice to wrap up the weekend with something hot!! I searched for Mexican Hot Chocolate and found this one on Cowboys and Indians by Cowgirl Chef, Ellise Pierce — The Sassy, Saucy Culinary Capers of a Dallas Girl in Paris. Her blog is great. I have heard about it from many other Dallasites. It’s FULL of amazing recipes, gorgeous food and videos. I’m shamefully addicted to anything food, love watching people cook it and I love to eat it. Food network, food blogs, food in general…I’m a fan.

Cheers! Have a great chocolately warm weekend! (recipe below or visit the C&I original post here)

directions

Melt chocolate in a medium heavy-bottomed saucepan or double boiler. Once chocolate is melted, whisk in the cinnamon and sugar until well combined; then whisk in the milk.

Cook until mixture comes to a full boil, whisking constantly. Lift the pan off the burner until the bubbling subsides; then return to a boil. Repeat this process two more times.

Lower the heat and let the chocolate mixture simmer for 5 – 10 minutes, stirring constantly. The chocolate should be so thick that it coats the back of a spoon.

Pour whipping cream and 2 tablespoons sugar into a bowl, and with the whisk attachment, turn mixer on high and beat until thick.

Pour hot chocolate into mugs or heat-tempered glasses. Top with whipped cream, dust with cinnamon, and serve.