snug as a bug.

… in slippers sipping hot chocolate.

That’s my plan for Saturday morning, and I can’t wait. For Christmas, my dad bought me the silliest leopard print slippers that he knew would make me laugh. The ones below are more stylish, but I still wouldn’t trade my current slippers for any other pair.

Here’s my favorite way to make hot chocolate– a good accompaniment to a Saturday-morning-spent-in-slippers kind of day. One more day, readers! Then it’s time to sleep in past 5 a.m. lv, molly

Mexican Hot Chocolate

Serves 4

1/3 cup milk
1 cup heavy whipping cream
4 oz. semisweet chocolate, chopped
1/8 of a vanilla bean
2/3 of a cinnamon stick
1/3 tsp. almond extract

Combine milk, cream, cinnamon sticks and vanilla in a 1 quart stainless steel pot and bring mixture to a boil. Have prepared chocolate in a mixing bowl. Allow the heated liquid to steep (rest off the heat) for 5 minutes, then pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth.
Pour the warm mixture through a strainer and it is ready to serve. Serve immediately or refrigerate. To reheat, place chocolate mixture in a 2 quart stainless steel pot on low heat — do not let sit, or it will burn. Stir mixture until warm. Immediately serve and place in 4 oz. portions with a dollop of slightly sweetened, softly whipped cream and a light dusting of cinnamon.


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