without the rain, there would be no rainbow.”
– G. K. Chesterton
if you are anywhere on the west coast like me, it has been quite the rainy holiday.
this morning, my doggie and i, in our crazy raincoats, braved the torrential downpour and set off to the market to pick up enough food for a week of relentless rain.
and to keep ourselves in a sunny mood, the fiance and i filled our day with our favorite things……all easily accessible via the couch, of course 🙂
we watched our favorite shows, read our favorite magazines and newspapers and listened to our favorite songs on this romantic rainy day. and, honoring a special request from my guy, i whipped up our favorite rainy day drink: mexican hot cocoa.
a bitter chocolate made with a variety of spices such as cinnamon, allspice and nutmeg, we love the colorful flavor mexican chocolate adds to the classic hot cocoa recipe.
so, for all of you who are as mad for hot cocoa as me, try this recipe….and make rainy days something to look forward to.
– courtesy of food network
3 cups milk
2 tablespoons sugar
pinch salt marshmallows, for serving
6 cinnamon sticks (preferably mexican canela), for serving
Using a sharp knife, break up the chocolate into smaller pieces.
In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame.
Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.
Remove from the heat and froth the chocolate milk with a mini whisk or molinillo.
Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.