I remember having my first Mexican Hot Chocolate in Austin, Texas at a coffee shop we used to go to to study at (it was open all night long). I remember it having a kick of spice that hit the back of my throat, but it was still so nice. Well, I tried making cupcakes first and they turned out rather "messy". I had leftover frosting from the cupcakes, so the next day I tried making cookies and they turned out much better (and prettier). Take a look at these Mexican Hot Chocolate Slice & Bake Cookies with the complimenting Cocoa and Cinnamon Frosting.
Ingredients
For cookies:
- 1 1/2 cups (230g) all-purpose flour
- 1/2 cup (60g) cocoa powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper
- 1/4 tsp fine salt
- 8 tablespoons butter (1 stick), at room temperature
- 1/2 cup (110g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1/2 tsp vanilla
- 1 cup (230g or 2 sticks) butter, softened
- 4 1/2 cups (500-600g) confectioners sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 tsp cocoa powder
- 1/4 cup (60g) heavy cream
