Halloween Hot Chocolate: El Diablo Chocolata
This recipe comes from the Very Best Baking Website.
Officially it is Mexican Hot Chocolate. But El Diablo Chocolata is so much more fun
Directions:
POUR 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.HEAT remaining evaporated milk, water, morsels, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.REMOVE chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy. Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.POUR hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.SERVING SUGGESTION: Serve as a rich dessert drink in 4-ounce demitasse cups.
* May substitute NESTLÉ TOLL HOUSE Milk Chocolate Morsels for the Semi-Sweet Morsels
I’m serving this hot chocolate up with two spiders made out of oreo cakester cookies. I used M & Ms for eyes and chocolate Twizzlers for legs.
Another fun way to dress up your cocoa is with ghost shaped marshmallows.
Begin by laying out a piece of wax paper. Dust the wax paper with powdered sugar (the marshmallows have a tendency of sticking), and then place the marshmallows on top of the paper. Sprinkle additional sugar over top of them. Now place a second sheet of paper over top of the marshmallows. You are ready to roll! Once you have your marshmallows flat, you can cut them using mini cookie cutters. I bought a set at Walmart which includes a ghost, bat, pumpkin and what appears to be a cat.
Stay tuned. More fun is on the way!

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Filed under: Holidays on September 24th, 2007

















Yum-o! I am sooooo ready for cool weather and hot chocolate and this recipe sounds wonderful!! And I love the name!