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chocolate

Cinnamon Hot Chocolate

Ever since I tasted Ceylon cinnamon at The Spice House in February, I have been dreaming of adding it to hot chocolate. It might be a bit of an exaggeration to say that I haven’t had one spare moment to make hot chocolate in the past two months, but it isn’t that much of a stretch. At the end of February, we moved from our downtown condo to a house in the ‘burbs. The move has been fantastic for our family, but the month of February was spent packing and moving and the month of March was spent unpacking and getting used to a new routine. (I’m visualizing you playing me a tune on the world’s smallest violin…)

Anyway, back to the topic at hand…summer is fast approaching (yay!) and I know I’m not going to be in a hot chocolate sort of mood much longer, so I took advantage of the chill in the air today as a good excuse to finally make my dream a reality. I made mine from scratch using Rademaker Dutch Processed Cocoa that we received in a gift basket of goodies from Holland. I followed the directions on the box, but added the Ceylon cinnamon when I made the chocolate paste and before adding the milk. I also frothed my milk using a Bodum milk frother.

2 tsp cocoa
2 tsp sugar
1/2 tsp Ceylon cinnamon
8 oz warm milk (frothing optional)
Combine cocoa, sugar and cinnamon in a large mug. Slowly add milk until a thick past is formed. Add the rest of the milk and stir until well mixed. Sprinkle additional cinnamon on top if desired.

I know you can’t smell this picture, but if you could you’d smell rich chocolate, sweet oranges, a hint of cinnamon spice and the sweetness of warm milk. This was well worth the two-month wait and fully lived up to my expectations. I doubt I’ll be waiting until there’s snow on the ground again to make this!

Nutrition Facts Per Serving: Calories 165 , Total Fat 4g, Carbohydrate 48g, Protein 10g (Note: used 1% milk)