Who doesn’t love a nice hot cup of cocoa on a chilly evening. And an amaretto-spiked one at that! Here, I’ve married two of my favorite flavors together — mexican hot chocolate and almond liqueur. It’s to die for. This is how I did it:
For the hot chocolate —
Abuelita brand chocolate tablets; 3/4 of a round (you can usually find this type of hot chocolate in your local supermarket within the ethnic foods aisle)
1 can evaporated milk
Disaronno Amaretto; a smidge (or more…)
For the whipped cream —
1 C. heavy cream; chilled
2 T. confectioner’s sugar
1/2 t. Disaronno Amaretto liqueur
Cinnamon, for garnish
Begin by making the whipped cream. Using a mixer, whip the heavy cream until just beginning to stiffen. Add confectioner’s sugar and mix again until desired whipping consistency is achieved. Add amaretto and stir with spoon. Set aside.
On a stove top set to medium-low heat, warm up the chocolate tablets and evaporated milk. When the chocolate has melted, take off the heat and run through a fine sieve to remove excess chocolate bits (the latter is optional. chocoholics unite!).
Pour hot chocolate into mug of choice and dribble in a spot of amaretto. Top with whipped cream and finish off with a dusting of cinnamon.