The first recipe I shared on a blog named ‘Make Food Eat Love’ had to be a full-on aphrodisiac. Not everything I share here will be, but I like to think that all food has the capability of being that good. Good enough not just to eat and enjoy, but to bring you closer to the people you share it with.
This hot chocolate I suppose is a take on a Mexican hot chocolate, considering the little bit of heat. Honestly though, I just like everything with a little bit of heat. Still, even if you go without the chipotle, the cloves and the maple syrup come together to give this a touch of the earthy and the exotic. I haven’t tried adding a little Kahlua or Bailey’s to this yet. Its really not necessary. This is intoxicating as is. But, I cant be blamed for anything that happens if you do.
Hot Chocolate
A hot chocolate spiced to be a touch exotic and have a little kick (if you want)
Ingredients
- 2 Cups Whole Milk (or Soy, or Oat. Oat is so good)
- 3 Tbs Cocoa Powder (Dutch Process if you can)
- 1/2 Tsp Nutmeg
- 1/4 Tsp Ground cloves
- 1 pinch Chipotle Pepper
- 1 pinch salt
- 3/4 Tbs Honey
- 3/4 Tbs Maple Syrup
- 1/2 Tsp vanilla
Directions
- Put all ingredients in a medium size pot.
- Set pot to low-medium. Let stand for about three minutes (the cocoa powder disperses easier this way)
- Stir pot continuously with a whisk, breaking up any chunks of cocoa powder as you do. Do not change temperature, but stir until you see some foam on the edges. Do not allow your hot chocolate to boil!
- Pour into one or two cups. Drink.
- Hug somebody, pet your pet, or laugh for no reason.
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