Cocoa with a Side of Spice
I am very particular about hot drinks. More to the point, I don’t drink them. Despise coffee and tea, but in the dead of winter, I can handle hot chocolate. Although I do drink it through a tightly clenched straw, I can do it.
In a recent issue of Better Homes and Gardens, they gave a recipe for a very unique cup of cocoa, perfect for melting winter’s chill.
Add a hint of heat to your next cup of hot chocolate. Try this formula based on the Aztec Elixir served at NoMI restaurant in Chicago: Melt a square or two of bittersweet chocolate in a mug of hot milk. Mix in a dash of each ancho and chipotle chile powders and cinnamon, then finish with a splash of vanilla extract (don’t forget the whipped cream).
Hot enough for you? If that doesn’t warm you straight to your toes, I don’t know what will.
Photo from Morgue File.
