Saturday, December 5, 2009

Spicy Hot Chocolate

Zedral Z's Chocolate (pseudo)Mexicano:

1 1/3 cups milk
2-3 teaspoons sugar, depending on how sweet you like it
2 teaspoons good quality cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed hot chili (a pinch, really)


Measure these in the little caps from the bottles. You want less than 1/2 a capful, say 1/8 teaspoon or just slightly under

Heat the milk on low heat. Whisk in the other ingredients and warm until bubbles form along the sides of your pan. Remember to heat the milk slowly and whisk often. You don't want the milk to scald and form that weird skin on top.

Serve it with a dollop of whipped cream and garnish it with a cinnamon stick, sprinkle of cinnamon, chocolate curls, or whatever you fancy.

Bonus: Serve this one to a loved one to increase passion. Cinnamon, chocolate and chili together make a potent combination.

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