Mayan Hot Chocolate

Welcome to the 12 Days of Christmas! On the eighth day of Christmas, my true love gave to me:   8 Mayan Hot Chocolates, 7 Swimming Rama, 6 Pumpkin Crème Brûlées, 5 Golden Onion Rings, 4 Colly Bird Pie, 3 Citrus Roasted Game Hens, 2 Chocolate Covered Turtles, and a Pear Soaked in Syrah.

What could be better than Mayan Hot Chocolate made with our Viognier Ice Wine? Mayan Hot Chocolate with Viognier Ice Wine Whipped Cream!

Mayan Hot Chocolate

4 Cups Whole Milk
12 oz. Bittersweet Chocolate Chips
¼ Teaspoon Ground Cinnamon
1 Cinnamon Stick
¼ Teaspoon Kosher Salt
⅛ Teaspoon Ground Allspice
⅛ Teaspoon Cayenne Pepper (Optional)
½ Cup Sugar

In a saucepan over medium high heat, heat milk and cinnamon stick and bring to a boil. Turn heat off. Add chocolate chips, ground cinnamon, salt, allspice, cayenne and sugar. Cover and let sit five minutes. Stir vigorously with whisk for couple minutes and serve with whipped cream, sprinkled with pinch of ground cinnamon.

Alexandria Nicole Cellars-Viognier Ice Wine Whipped Cream

1 Cup Heavy Whipping Cream
2 oz. Viognier Ice Wine
1 Tablespoon Powdered Sugar
Pinch Cinnamon

Pour heavy cream and powdered sugar into metal bowl and whisk until you have soft peaks. Add Voignier Ice Wine and continue to whisk cream until you have stiff peaks. Try and wait till the Hot Chocolate is done before sampling or you won’t have any left.

photo 1a photo 3a

Chef Frank Magaña
#ANC12 days #Xmaschef