By Michael Harris-Arzon, The Simplistic Professional
When we moved to Florida, we did so for many reasons. Most of our friends and family just couldn’t understand. We needed a new beginning for our family and for our business. After almost 3 years of court battles in two different states and one at the federal level, it became so exhausting that I thought we would never get through the adoption of our 3 kids.
We needed a break and some time to just get to know our new family, without being under a microscope. Danny and I also needed some sun and rejuvenation. Remember, we weren’t in our 20’s any longer and the stress and physical toll it took on us was tremendous.
So, off to sunny Florida we went. The land of palm trees, beaches and Cuban Coffee. As we got settled into our new life, habits changed to suit our new family. I actually found myself staying up until 2-3 am every day and getting up to start my day by 6 am. I needed liquid help to get started each day.
Since I Spanish Coffee had been my vice for years now, I needed an extra boost. Thats when I discovered Mexican Chocolate. Like I do, I ran with the idea and made it my own. This recipe gives an added kick that guarantees the jump start busy professionals need to keep a balanced lifestyle in place.
- 4 Cups Whole Milk
- 2 Cups Hazelnut Coffee Creamer
- 6 Packets Swiss Miss Hot Chocolate
- 2 Disks of Abuelita Mexican Chocolate
- 1 Tbs. Cayenne Pepper
- Caviar of 1 Vanilla Bean or 1 Tbs. of Vanilla Extract
- In a extra large sauce pan or small stock pot, add your milk and coffee creamer.
- Over medium-low heat, start bringing your chocolate base up to temperature. You want to stir it occasionally, even though there isn’t really anything in it. You do not want the milk to burn or stick to the bottom of the pan. That is why I use a wire whisk. When you stir, make sure to scrape the bottom of the pan to keep from sticking.
- Once your milk mixture is warm, add your vanilla bean caviar or extract, add your Swiss Miss Hot Chocolate, the 2 disks of Abuelita Mexican Chocolate and 1 tbs. of Cayenne Pepper.
- With your whisk continuous stir your hot chocolate. The disks of Mexican chocolate take a few minutes to dissolve. What I do is scrape the tops of the disks to remove the softened chocolate until it is all a paste.
- Then, once your Mexican chocolate is a paste in the bottom of your pan, vigorously whisk your hot chocolate until completely combined with your milk / creamer and you see a nice, light froth forming on the surface.
- Remove immediately from the heat to avoid burning and pour into a serving pot or cups. Top with whipped cream if desired and enjoy this caffeine loaded bit of heaven.