Mexican Cocoa – – unsweetened cocoa powder, cinnamon, cayenne, chili powder, milk of choice (almond, soy or other nut milk. You can also substitute for Irish Creme or a coffee-liqueur), maple syrup, agave or honey (optional–you may not need a sweetener if you milk is sweet), Silver tequila (optional), paprika, cinnamon stick, , Prep the spices: In a saucepan over low heat add the cocoa powder, cinnamon, cayenne and chili. Toast until fragrant about 2 minutes–be careful to not burn the spices and cocoa.; Add the liquds: Slowly pour in milk, whisking gently, until fulling incorporated. Increase heat to medium and bring mixture to a low simmer. Blend in sweetener and remove from heat. ; Prep your mug: Rim a mug with paprika by first dipping the mug rim in a shallow saucer of water then into a saucer of paprika. Add tequila to mug and pour in hot cocoa mixture. Garnish with cinnamon stick and enjoy.; ; – – Blogs
Europeans have a long used fruits in soups. It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit. This soup is wonderful with fresh or frozen cherries. You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!