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Chile Hot Chocolate
Decadent hot chocolate spiced with ancho chile, cayenne pepper, and cinnamon is a dessert I love to serve in demitasse or espresso cups. Less thick than my French-style hot chocolate, but much bolder than hot cocoa, this drinking chocolate is satisfyingly rich and requires no extra sugar than what is already included in the chocolate you select for this recipe. I finish mine with whipped cream and a touch of extra cayenne pepper on top. With Valentine’s Day almost here, consider serving this chile hot chocolate to a loved one or treat yourself to some. While the correlation between romance and chocolate may be attributable more to lore than to…
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Cozy Winter
Whether winter brings to mind the peace of a snowy woodland or pine branches brought inside as festive decoration, this is the season of coziness. A walk through the woods is an opportunity to bundle up with chunky mittens and knits. There may be no better time to wear a fluffy pom-pom. Inside there is coziness to be found in a cup of rich hot chocolate and, for a while, the garlands and ornaments that surround us. I’ve always loved winter for the way it calls us to be a little more still, more warm, perhaps even more thoughtful about things we might take for granted in other seasons. Heading…
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Rich Hot Chocolate
Velvety hot chocolate thick enough to coat a spoon is decadent enough to qualify as dessert. This version is so rich and flavorful that you might serve it in the demitasse cups often used for espresso. Consider it a cure for all the unsatisfying experiences you’ve had with thin, bland hot cocoa. Since this recipe requires a great deal of chopped chocolate, select your favorite bars as they will determine the resulting flavor. A combination of semisweet and milk chocolate lends just the right amount of sweetness, with no additional sugar needed. Before the milk melts all that chocolate, it receives some special treatment in the form of cinnamon sticks…
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