A while back (oh, let’s say a year), I had the opportunity to partner with Seattle’s Best Coffee and come up with some recipes featuring their products. This was right in the middle of the glorious Boston winter of 2015…the one where we broke the city’s snowfall record and I was probably the ONLY person in the entire city that was excited by all the snow each and every single time. So of course hot chocolate was on my mind.
I do believe that’s one of the reasons I love snow so much. It’s cold out, windy and you get to stay inside your cozy home wearing layers of clothes and lay under piles of blankets and throws on your couch and watch movies all day. Or you can bake. Or make some stew. Or go sledding. Or just drink a nice cup of hot chocolate with some magical music playing in the background as you watch the flakes fall down to the ground and make all the brown and gray ugliness turn into soft and fluffy hills of white.
The idea for this recipe was inspired by Mexican Hot Chocolate. Hot chocolate with a bit of spices and a dash of heat. Since this recipe was for Seattle’s Best Coffee, obviously, coffee needed to be involved. Hence the mocha part. This is part hot chocolate and part mocha. Although, let’s be honest, it’s not a real mocha because nothing is steamed or foamed or whatever the magical stuff the baristas do, but, you can pretend. I also suppose you could get milk frother and froth some milk or even steam some milk if you’ve got that equipment. Or, just make this as is. It’s chocolate, it’s coffee and it goes great with marshmallows!