Spiced Hot Cocoa
Nothing quite says “it’s wintertime” like a cup of steamy, frothy cocoa on a blustery day. For this recipe, we recommend using chocolate with at least 65% cocoa. We used a 71% cocoa bar, which yields a smooth, dark chocolate taste.
Ingredients
3 oz. bar of your favorite Fair Trade chocolate, finely grated
3 cups whole milk
¼ tsp. ground mace
¼ tsp. ground cayenne pepper
Directions
Heat milk and chocolate in a heavy-bottomed saucepan on low to medium-low heat, stirring continuously until the chocolate is completely melted.
Stir in mace and cayenne pepper.
Serve in your favorite mug topped with fresh whipped cream. Enjoy!
Suggestions
We recommend using a chocolate bar with at least 65 percent cocoa. We used a 71 percent cocoa bar here, which yields a smooth, dark chocolate taste.
Adding an ounce or two of Kickapoo Coffee's Organic Winter Solstice, a medium-dark coffee blend, will balance the sweetness of the chocolate and create an eye-opening Spiced Mocha.
Spice It Up with Mace!
Mace (pronounced “mays”) tastes and smells very similar to nutmeg and can be used as a substitute for nutmeg in a variety of sweet and savory recipes. Mace is the bright red membrane that covers the nutmeg seed and takes on a yellow-gold color when dried.
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