Monday, February 7, 2011

Spiced hot cocoa

This post is brought to you by my sweet tooth, craving something rich and desserty... at 4pm on Friday afternoon. Too early for "dessert" (even if I'd had any made) and too late for a froofy coffee drink (yeah, I'm old enough that caffeine after 3pm keeps me awake). My yen for chocolatey goodness led me to, where I found--and modified--a recipe for spiced hot chocolate.
It made plenty for the two of us, plus a slosh for the little guy, and even some leftover that I refrigerated for not-so-distant future use. It would make a fun coffee "creamer" if you're hoping for something more flavorful than milk or half-and-half. Adjust the spices to suit your taste; this one kicked me in the tonsils on the way down!

Spiced Hot Chocolate
modified from this recipe
serves 4

3 cups low-fat milk
1.5 Tbsp unsweetened cocoa powder
1 Tbsp turbinado sugar (oops, should've used some stevia!)
1/2 Tbsp sucanat
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp chili powder
1/8 tsp nutmeg
1/8 tsp cayenne pepper
Frothed milk, optional
1. Heat milk in a medium saucepan over low heat.

2. Whisk in cocoa, sugar, and sucanat until dissolved.

3. Add vanilla, cinnamon, chili powder, nutmeg, and cayenne*. 

4. Heat and stir 5 minutes or until well combined. Serve topped with frothed milk (or whipped cream if you're not feeling the cleaner option).

*I poured some for the little guy before I added the cayenne pepper; it would have been too spicy for a toddler otherwise. Use your best judgment regarding your own family.

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