For cocoa, I don't usually bother doing anything other than opening an envelope, but I saw this recipe in a new book that I just got and figured it was a good way to use up the last of the cinnamon sticks I have in the house.
I made "Chili-Spiked Hot Chocolate" from Daisy Martinez's "Daisy: Morning, Noon and Night"
These are the ingredients you will need:

The finished product.

I like the combination of
chile and chocolate, but the jury is still out on the
Mexican chocolate. It has a different taste (obviously) but I'm not sure if I like it yet or not. J drank it all, but then anything with spice doesn't last long around him.
No comments:
Post a Comment