I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Wednesday, January 27, 2010

Fiery Hot Chocolate Mix

Code Blue! Code Blue! Someone bring the crash cart! I need some help resuscitating this blog--Good lord it's been a while since I've posted!

And I do realize that the season of giving has passed so those readers still around may not have need for hostess gifts or homemade treats anymore at this time of year, but it is still cold out there. A perfect reason to keep some darn fine hot chocolate mix around if there ever was one. I especially love this mix because it mixes in real (Valrhona) chocolate and has nice heat thanks to the cayenne, but if you don't like it hot, cut it out or cut it down. Then mix up a couple of mugs, hand one to your honey and curl up on the couch because winter shows no signs of letting up just yet. And it couldn't hurt to tip in a little peppermint schnapps to the mix--I'm generally anti-schnapps, but let go of my beliefs in the case of a minty-chocolatey winter drink.

Fiery Hot Chocolate

1 c. quality cocoa
1/2 lb 70% Valrhona Chocolate
3/4 c. sugar
1 1/2 t. cinnamon
1/4-1/2 t. cayenne powder
1/2 t. salt

Chop the chocolate into chunks and then place in a food processor and pulse until it becomes small, chip size pieces. Mix together the chocolate chunks, cocoa, sugar, cinnamon, cayenne and salt. Store in an airtight container.

To serve: Bring 1 c. milk to a simmer. Mix in 1/4 c. mix and whisk until well comined and chocolate is melted. Serve immediately.