Hot Hot Chocolate

Every once in a while, it is nice to drink hot chocolate that is not made from a little envelope or a squeeze bottle. This is a little more than just zapping a mug of hot water in the microwave, but so worth the effort. I add a little cayenne pepper and cinnamon to make it more like Mexican hot chocolate (which is great with churros by the way).

Mug from the Behold the Lamb concert

Marshmallows (recipe here)

Hot Chocolate (adapted from Martha Stewart)

Serves 4

• 4 cups whole milk - please don't use skim
• 2 split vanilla beans, with seeds scraped out
• 1 teaspoon of cinnamon
• 1/4 teaspoon cayenne pepper (optional, but trust me it adds a little kick)
• 10 ounces semisweet or milk chocolate, cut into small pieces (or 1 1/2 cups chocolate chips)

Heat milk to scalding in a medium saucepan. Do not boil. Add vanilla beans. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with the marshmallows.

 

(Note: I did not strain the milk after. I just removed the vanilla bean pods and used an immersion blender to froth the milk.)