19 October, 2017

Day of the Dead Mexican Chocolate Cocktail, Mocktail or Craft Project

Day of the Dead Cocktail/mocktail recipe
Day of the Dead will start on October 31, 2017 and end on November 2nd.  It's a Mexican custom, but it really serves a need for me to remember those who have passed on.  Bonus: it's one more way to push food on people.

I create an altar and decorate it with a marigold garland, papel picado, and photos of loves ones who have passed.  Little dishes of favorite foods and beverages add to the display.  Thinking and remembering keeps memories alive.  And it's great to have an excuse to create themed treats and invite people of all cultures to share.

This year, I added a craft project where I made marshmallow pops decorated like sugar skulls . A Kraft Jet-Puffed Jumbo marshmallow, some Wilton Candy Melts in white, Wilton Candy markers, pop rocks and lollipop sticks made cute marshmallow pops.

Why?  To dip in Mexican Hot Chocolate of course.  It's actually pretty easy (especially if you give yourself permission to be more creative than perfect with your crafting).  With the recipe below you can customize silky, spicy hot chocolate that will fill your mouth with a dark as midnight, sweet as sin taste sensation perfect for a Halloween or Day of the Dead celebration

Here's the recipe:
Mexican Hot Chocolate: makes 2 servings
Place 2 cups whole milk in a medium saucepan on low heat.  Whisk in  2 Tablespoons white sugar (you could use honey, agave or brown sugar depending on your taste).  I under sweeten a little because the white chocolate, candy coated oversized marshmallows add a lot of sweetness.  5 tablespoons dark unsweetened Cocoa.  My favorite is Hershey's Special Dark because of the depth of flavor and color it gives.  Keep whisking in 1/4 tsp Chili Powder, 1/2 tsp ground cinnamon and 1/4 tsp grated Nutmeg and a 1/4 tsp of vanilla extract.    Finish with a generous pinch of salt. These are just guidelines.  If you like it hotter, add more chili powder or cloves or allspice or whatever you think tastes best.  Keeps whisking till the milk comes to just a simmer---you don't want to scald it.
Make it a cocktail with Captn Morgan Spiced Rum

Once it's hot and well mixed, it's ready to drink. Pour it into a mug.  Place the Marshmallow Pop in like you would a swizzle stick.  Advise your guests to dunk the  marshmallow pop into the hot chocolate.  If your Marshmallow Pop has been decorated with Pop Rocks candy, audible fizzling and popping will ensue, which makes it more fun..

And speaking of more fun, if you want to add an adult aspect to this, stir in about an ounce and a half of Captain Morgan' s 100 Spiced Rum to each mug.  It takes a family drink to the next level.  Yar!
Marshmallow Day Of the Dead Pops

The Marshmallow Pops were fun to create.  First,  I dipped the marshmallows in white chocolate melts that I had melted in the microwave.  For variation, I rolled the back of some of the marshmallows in Pop Rocks candy for color and flair.

I let them dry overnight.

Then I looked for Sugar Skull inspiration and drew the skulls on the marshmallow puff with edible markers.  They are not perfect but neither am I.  They are, however,  delicious.  When you dunk them in the hot, spicy chocolate, they melt, lose their white chocolate and become heaven on a stick. Ooey gooey over the top sweet and soft.  It's a great counterpoint to the hot spicy chocolate,   I didn't add whipped cream, but that and a dusting of the spices would be tasty too.
Marshmallow pops coordinate with my Day of the Dead decor
  I hope you try this easy fun project and enjoy Day of the Dead.

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