This recipe (from Foolproof) reminded me of the kitchen accessory that was all the rage when we were registering for our wedding 10+ years ago – the Mexican hot chocolate maker. It looked something like this, but I want to say that there was one that was humongous and obnoxious and impractical, and I wanted it. I don’t think we registered for it, but like everything that was extravagant and ridiculous from Williams-Sonoma, I pictured it in our little kitchen. I’m actually glad I don’t have it, because there’s enough stuff that I actually use that I don’t have room to store. But dreaming about all the useless uni-taskers was really fun in those pre-kid days before I day-dreamed about LEGO sets and researched car seats.
All of that has nothing to do with this recipe, which doesn’t require any special equipment, and is nothing short of delightful.
I made it with almond milk instead of cow’s milk, and just a little bit was a really nice sweet something at the end of the evening. I put the rest of it in the fridge to add to tomorrow’s coffee – as if I need another reason to look forward to my morning coffee.