Aztec Hot Chocolate

I love recipes that can be put into the Crockpot and forgotten about while I get other things done.  Taking down the holiday decorations has been a real chore this year because of the added stress of caring for my ailing mother, so I was pleased to find this recipe on the Better Homes and Gardens website.  Hot chocolate that will slowly warm, scent the house, and be there waiting for me when I need fortification and to put my feet up is all right in my book; this was just the ticket.  Smoky, spicy, and slightly sweet, I’ve never experienced a cup of hot chocolate quite like this one.  The melding of flavors is so perfect that no one particular ingredient stands out, instead they all blend together to create a creamy, delicious, warm and spicy cup of adult cocoa that calms and excites at the same time.

Aztec Hot Chocolate

4 cups milk

2 cups half-and-half or whole milk

1 teaspoon instant espresso coffee powder

1 teaspoon ground cinnamon

½ teaspoon ground chipotle chile pepper

1 ½ cups semisweet chocolate pieces

Dollops of whipped cream (optional)

Ground cinnamon (optional)

In a large bowl combine milk, half-and-half, coffee powder, the 1 teaspoon cinnamon, and the ground chipotle chile pepper. If desired, cover bowl and chill for up to 24 hours. Transfer mixture to a 3-1/2- or 4-quart slow cooker. Stir in chocolate pieces. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Serve immediately or keep warm on warm setting or low-heat setting for up to 2 hours.  Before serving, whisk well. To serve, ladle beverage into heatproof mugs or cups. If desired, garnish each serving with whipped cream and/or sprinkle with additional cinnamon.

This post is linked to: On the Menu Monday, Totally Tasty Tuesdays, Try a New Recipe Tuesday, Foodie Friday, and Seasonal Sundays

Ham Spread Diablo

Remember the deviled ham that your mother used to give you when you were a kid?  It came in little packages with a picture of the devil himself, that were easily opened and quite comforting when spread on a cracker.  This version is for the spicy adult that exists in all of us, that is to say, it ain’t your momma’s deviled ham! It’s chile pepper season, so I’ve been making good use of all of the peppers that have recently become available.  This very easy, deliciously tasty, kick-you-in-the-pants ham spread is made with Red Savina Habanero Chiles.  Don’t panic!  You can use as much or as little as you like, but I guarantee this is one spread that you won’t forget.

Ham Spread Diablo

6-8 ounces cooked ham
1/4 small Melissa's Red Savina Habanero Chile, or to taste, seeded and minced (wear rubber gloves!)

1 tablespoon finely chopped Melissa’s fire roasted red bell peppers

Worcestershire sauce to taste
2 tablespoons mayonnaise

In the working bowl of a food processor place ham, chile pepper, Worcestershire sauce, red bell pepper, mayonnaise, and salt to taste. Pulse until desired texture is reached.  Chill ham spread, covered, overnight.  Serve with Ritz Crackers.

This post is linked to:

On the Menu Monday

Seasonal Sunday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday