Today it snowed, maybe….1/4 of an inch in Austin. So, naturally, the whole city shut down. While I think this is a bit silly, what I don’t think is silly is that my office was one of those things that shut down. Yay for two days off in one week (Thanks MLK!)!
I decided to watch the movie Frozen, which I had made Mr. Little Fish download for me for some future time when he wasn’t at home. He doesn’t like cartoons. I do. Now I have a get-out-of-jail-out-free card next time he wants to watch conspiracy theory documentaries about aliens or 9/11. Compromise. I love Disney movies. And Frozen, true to form, was very cute.
It also, however, made me want hot chocolate. Of the Mexican variety. Because I’m Mexican. Well, I’m not. But I’m half Nicaraguan, which to everyone else means Mexican. And I’m spicy. Like this drink. I’m not sure why I’m writing like this. I could be going a little stir crazy.
Anywho, I’m gonna write this recipe a little differently because it’s basically two steps, so I took detailed photographic evidence of it.
Step 1. Assemble the following ingredients:
2 cups unsweetened almond milk, preferably homemade
2 tbsp cocoa powder, dutch-processed or otherwise
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp vanilla extract
A dash of nutmeg, cayenne, and chipotle powder
Step 3. Whisk everything together so it dissolves.
Step 4. When the milk starts simmering, or when you can’t stand the delicious smells any longer, pour into your favorite mug and enjoy!
- 2 cups unsweetened almond milk
- 2 tbsp cocoa powder, dutch-processed or otherwise
- 2 tbsp sugar
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- A dash of nutmeg, cayenne, and chipotle powder
- Combine everything in a saucepan over medium heat.
- Whisk together until the cocoa powder dissolves.
- When the mixture starts to come to a simmer, remove from heat, pour, and enjoy!