Hot Chocolate with Citrus and Spice and Everything Nice!

The days in this area of Texas are mild but the nights are chilly, make me yearn for a steaming mug of hot chocolate. I’m somewhat a purest when it comes to this creamy, hot beverage though occasionally a variation comes along that is worthy of making an exception. Here are two. One delivers a touch of spice and heat with a splash of Kahlua delivering notes of coffee and rum. The other, a delicious blend of coffee and dark chocolate infused with fresh orange zest.

Mexican Hot Chocolate is the first twist on hot chocolate. This is a recipe Emily shared with me years ago. It’s seems only natural for spices to make their way back into hot chocolate. We owe our gratitude for hot chocolate to the Mayans who created an early version of a hot cocoa drink as a gift to the gods.

To make Mexican Hot Chocolate you start by creating a spice mix, a wonderful blend of chili powder, cinnamon, ginger, cardamom, cloves, and nutmeg. The spices play delightfully well off the chocolate with just enough chili powder to warm your taste buds but certainly not overwhelm them. Finish it with a generous pour of Kahlua and it’s a perfect drink on a cold evening.

The other variation of hot chocolate also came via Emily. Several years ago she gave me a fabulous framed “map” of coffee drinks. Two coffee concoctions on the list blend coffee or espresso with hot chocolate but the Borgia Coffee was most intriguing. Borgia Coffee has Spanish and Italian roots.

It’s a simple drink created by blending espresso with rich hot chocolate, a touch of orange zest, then topping it with whipped cream and a twist of orange. It’s really quite luscious.

So get the milk heating and set up a hot chocolate bar for your family and friends.

What a wonderfully entertaining way to warm up!

Mexican Hot Chocolate

Spice mix:

1 teaspoon chili or chipotle powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon freshly grated nutmeg

Whisk the spices together until well blended.

For each cup of Mexican Hot Chocolate, you’ll need:

1 cup milk, whole or 2%

5 tablespoons* finely chopped bittersweet or dark chocolate

½ teaspoon spice mix

3 tablespoons Kahlua

In a saucepan, add the milk along with the chopped chocolate.

Heat the milk and chocolate over medium-low heat until the milk is hot and steamy and the chocolate is completely melted. Whisk occasionally to keep the milk from scorching. In a large mug, add the spice mix, the Kahlua and the hot chocolate.

Stir until well blended. Top with marshmallows or whipped cream.

*If you like a richer chocolate flavor use 6 tablespoons chopped chocolate per 1 cup of milk.

Borgia Coffee

Start by making the hot chocolate:

1 cup milk, whole or 2%

5 tablespoons* finely chopped bittersweet or dark chocolate

In a saucepan, add the milk with the chopped chocolate.

Heat over medium low heat until milk is hot and steamy and the chocolate is completely melted into the milk. Whisk occasionally to keep the milk from scorching.

For each cup of Borgia Coffee, you’ll need:

¼ cup freshly brewed espresso or dark coffee

½ cup hot chocolate

⅛ teaspoon orange zest

¼ teaspoon grated orange zest for garnish

Pour the coffee and hot chocolate into a large mug. Add the orange zest and stir until blended.

Top with whipped cream and a twist of orange peel.

*If you like a richer chocolate flavor use 6 tablespoons chopped chocolate per 1 cup of milk.