Valentine’s day is a great occasion to break out this brew. It’s just right for the season– warm and cozy on a cool evening and more unique than any pink cocktail. A warm cinnamon embrace, velvety chocolate, and an infusion of cayenne give Mayan hot chocolate the perfect balance of sweet and sensual flavors. This is the most memorable drink that my man and I have come across in all of our travels. It was a grey skied afternoon in Asheville, and hints of an approaching rainstorm lingered in the clouds. We walked into town with a friend, hoping to find a cozy spot to hang. She mentioned a peculiar place that she fancied– a cocoa bar… no booze, no frills, just high quality chocolate, styled into drinks and dishes that amaze. We cuddled up in a booth & shared stories from out travels in between sips of this spicy blend. Soon our mugs were empty and our smiles were wider than ever. The moment we made it home to Pittsburgh I started to dream up renditions of this incredible elixir, and this is what I came up with.
Here’s What You’ll Need:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayanne pepper
- 1 pinch red pepper flakes
- 1 teaspoon cocoa powder
- 4 cups almond milk
- 1 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup 85% extra dark chocolate
Combine ground cinnamon, cayenne pepper, red pepper flakes, cocoa powder, almond milk and whipping cream in a sauce pan, and heat on low for 8 minutes. Strain with a fine screen to remove red pepper flakes, then return to very low heat. Meanwhile, combine and melt your chocolates in a double boiler, then whisk them into the cream mixture 1 tablespoon at a time. Serve plain + simple in a mug, or top with a scoop of whipped cream & a dash of cinnamon.