With the tropical storm Maring (international name Trami) hitting us now, it’s best to stay huddled under soft, warm blankets. But that’s not always an option, so the next best thing is to stay dry and warm with a hot drink. Intensify the heat of your hot chocolate up a notch with the added heat of chili.
Chili in your hot chocolate? Why not? The Mayans have been known to add chili to their chocolate. Seeing how they invented hot chocolate in the first place, who are we to argue? It’s easy to knock the idea off, but a well-balanced chili chocolate drink translates to a drink that has a bit of extra spice to extend the heat. It feels slightly warmer than your regular hot chocolate and stays “hot” longer.
It’s pretty simple. All it takes is a cup of hot chocolate: use instant, or follow the recipe below for one made from cocoa powder, then add a dash of cayenne pepper. Just the teeniest of dashes goes a long, long way, so even if you have high tolerance for spicy things, start with a dash. If it’s not enough, add more, but start small. If it hurts to drink, you added too much. If it hurts to stop drinking, you’re doing it right.
?Double Hot Chili Chocolate?Serves 1
- 1 cup milk
- 1 tsp cocoa powder
- 2 tsps sugar
- a pinch of salt
- a dash of cayenne pepper
- Mix a small amount of milk, cocoa powder, sugar and salt together in a microwave safe mug.
- Once well blended, add the rest of the milk.
- Microwave on high for a minute, or a minute and a half.
- Add a dash of cayenne. Mix well.
- Taste. Add more if desired.
Stay warm and safe, everyone!