Tag Archives: recipe ideas

Mexican Hot Chocolate

29 Mar

Mexican Hot Chocolate

I can already predict that after Easter my apartment will remind me of Willy Wonka’s factory. I will be knee deep in chocolates that I know will last me until Halloween, unless I start using them in the kitchen. One of my favorite chocolate-centric recipes is a Mexican Hot Chocolate.

When I was 17, I left home for the first time to become a brand-new student at culinary school. Being an only child, this wasn’t as easy as I expected. One day, I was feeling particularly homesick. On top of that, I was in kitchen class and it seemed that everything was going wrong. I kept burning my sugar and over whipping my eggs. I was seriously overwhelmed.

When all hope seemed lost, a very kind classmate brought over a steaming mug to my station. I looked down and there was a thick cup of cocoa with a sprinkle of cayenne. I took one sip and I was instantly warmed from the inside out. The gentle spices and creamy chocolate instantly made the kitchen a little less scary.

The amount of spice is just a guideline, you can make it as spicy or as mild as you want. You can also add whipped cream, or a cinnamon stick for flare. If you’re feeling gutsy, you can also add a splash of rum or Bailey’s liquor.

Mexican Hot Chocolate

1 cup milk
2 oz chocolate (I like 70% for this but Hershey Kisses are great too!)
1 tsp. chili powder
2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg

Heat milk on stove until hot (don’t boil). Add spices, pour over chocolate. Stir and sip!

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The Best Hanukkah Recipes – Mom’s Matzo Brie

12 Dec

In honor of Hanukkah, I asked my Mom to share her amazing recipe for Matzo Brie with the Cookbook Create community. It’s not technically a Hanukkah dish, but it became such a hit in our household that we requested it year-round.

Hanukkah-1989-Alisa

Lighting the menorah with my family in Northern California, circa 1989.

Take it away, Mom!

Barbara Richter: This dish is traditionally eaten at Passover, but it’s so delicious, that my family loves to eat it at other holidays, as well. I usually make it for breakfast, making sure to have plenty of ingredients on hand, because everyone is sure to want seconds!  The recipe comes from a Jewish cookery book that I found in Vienna, Austria, back in the 70’s, when I was a student studying there at Academy of Music.

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