|Mexican Hot Chocolate|
|Features - The Craft of Cooking|
|Written by Liz Lamson|
Hatchland Farm is a dairy farm based out of North Haverhill, New Hampshire. I came across their milk during one of my recent trips to Tendercrop Farm in Newbury, Mass. and was excited to bring home a bottle. I have a bit of a guilty pleasure when it comes to farm fresh milk. There is just something so wholesome about enjoying a glass of milk that you know has come from a town or two over rather than being mass-produced on some huge farm in the Midwest.
Another awesome thing about Hatchland Farm? The milk comes in glass bottles which are so much better for the environment. And, if you live in the area you can bring back the olden days by actually having them deliver fresh milk to your doorstep! See here for the areas they serve in New Hampshire, Northern Massachusetts and Southern Maine.
Because the milk is so fresh and their pasteurization process helps to maintain a creamy, rich taste, this milk was the perfect ingredient to use in my Mexican Hot Chocolate. Perfect for a chilly December night!
Mexican Hot Chocolate
Yields: 1 serving
Adapted from: Yours is the Earth
1 cup of farm fresh milk
3 tbsp. cocoa powder
1/4 cup sugar
Pinch of nutmeg
Pinch of cayenne pepper
Handful of dark chocolate chips
Heat 1 cup of milk in a small saucepan over medium heat. Avoid letting it come to a boil or scalding.
Add the cocoa powder, sugar, chocolate chips, nutmeg and cayenne, then whisk together until everything is combined and hot.
Pour into a mug and enjoy this decadent treat garnished with some festive candy canes.