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Friday, December 6, 2013

Mexican Hot Chocolate topped with Grand Marnier Whipped Cream

It's Ice-pocalypse 2013 in Dallas which translates to Food-pocalypse in our house.  The fridge, freezer and pantry are stocked and with nowhere to go, it's all about comfort foods for the next few days.

This afternoon's treat was a hot cup (or two) of Mexican Hot Chocolate topped with a dreamy Grand Marnier Whipped Cream.  It's okay to be a little naughty when you're iced in, right?  The addition of cornstarch makes this Hot Chocolate thick, almost like a drinking chocolate.  I have a feeling if I didn't add it and this was a thinner consistency, it would already be gone!  Take time to savour this drink. . .this recipe makes plenty of servings. 

Most hot chocolate recipes call for heavy cream, but it's something we don't typically have at home.  So, I improvised.  You can't really mess up hot chocolate. . . but you can make it amazing with a few key ingredients.


3 cups whole milk - i'm sure it would be perfectly fine with 2%
8 oz. evaporated milk 
1/4 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons cornstarch - omit if you prefer a thinner consistency
1 tablespoon pure vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon instant coffee or espresso granules
1/4 cup chocolate chips - semi sweet, milk or bittersweet - totally optional, but I have a chocolate monster at home, so extra sweet is always a welcome touch

Few notes:
The ground cinnamon and cayenne pepper give it a mild little kick.
You won't taste the coffee or espresso; it simply enhances the flavor of the chocolate.  


Combine the milks in a saucepan and warm over medium - low heat.  You do not want the milk to boil at this point.

Combine all of the dry ingredients in a bowl and give it a good stir.  Whisk into the warmed milk and bring to a boil.  You really want need to whisk constantly so that it doesn't burn.  Add your chocolate chips at the end and stir until all melted.  

It's an ice storm, so why not a little boozy whipped topping?  The amount I added is negligible. . .it would be delicious plain or with vanilla, almond or even peppermint extract added.  Your choice.

I took the easy route since i've been cooking all day, and grabbed a container of good 'ol Cool Whip.  I added 1/2 a cup of whipped topping and 1 tablespoon of Grand Marnier to a bowl and gave it a good whisk.  This was enough for both of our cups.  Dollop it on or add it to a pastry bag and swirl it on.  I used the low fat kind, so it didn't really hold it's shape but the taste was out of this world.  There are plenty of how to tips for making your own whipped cream online, if you want to go that route.

I dusted a little bit of cocoa powder on the top just for fun...this blog is called Deliciously Stylish after all! 

I love how the cool whipped topping slowly melts into the hot chocolate.  Ice storm, snow storm, rainy day or sunny day, this is my new go-to hot chocolate recipe.  Give it a try, and let me know what you think!

Happy Cooking and Happy Styling!

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