As we bid farewell to 2018, we are looking forward to each issue of 2019 with excitement.
The last nine months have been full of new connections, growth and learning. We aspire to raise the bar, challenge ourselves and continue to elevate Parker Lifestyle in the new year with unique stories about the special people that are right in our own backyard. We even have a few surprises planned, so stay tuned!
Thank you for your trust and support. We are grateful to our families for believing in us, too. Telling your stories and helping grow and brand your businesses is a dream come true. And readers, our community partners wouldn’t be here without your patronage. Each one of you has made this journey possible, and we are truly blessed.
Warm wishes from your Parker Lifestyle team,
Joan, Jeni and Jennifer
Mexican Hot Cocoa
3 cups whole milk
3 tablespoons crushed cinnamon sticks
6 ounces semisweet chocolate, finely chopped
3 tablespoons demerara or granulated sugar
3/4 teaspoon vanilla extract
Pinch of kosher salt
1/4 teaspoon ground chile de árbol or cayenne pepper, plus a pinch more for serving
Homemade whipped cream (for serving)
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is fragrant, about 10 minutes. Whisk in the remaining ingredients and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder, cayenne pepper or cinnamon.
For Homemade Whipped Cream:
Place a metal mixing bowl in the freezer for at least 10 minutes. Combine 1 1/2 cups of heavy cream, 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract in a bowl and mix with a hand mixer on high until peaks form.