When it’s cold out, I find myself more and more hiding from Mother Nature and snuggling in with a blanket, a good book and a steaming mug of hot cocoa. My favorite cocoa of the moment is not your typical store-bought brand. A hot cocoa for grown ups, it’s not just sweet; it’s salty, sweet, spicy and not for the faint of heart.
Spicy chocolate may sound a little crazy to some, but it’s a time-tested tradition: The Mayans and Aztecs have been adding chili to theirs since ancient times. The purpose of the salt and cayenne isn’t so much to make your hot cocoa taste like a jaunt to Taco Bell as it is to bring out the flavors of the cocoa and make your palate sing with complexity.
This recipe has just enough salt to keep the cocoa from being overly sweet, and just enough cayenne for a tickle in the back of your throat and a “hmmm, that’s different, but totally delicious” moment. I promise it’ll warm you from the inside out, and you’ll be back for more in no time. You can even top it with your favorite mini-marshmallows or whipped cream—just like Mom used to make (but sassier).
Salty Cayenne Hot Cocoa
1-1/4 cups milk
1 tablespoon brown sugar
1/2 tablespoon honey
2 tablespoons cocoa
Dash cayenne pepper
Dash salt
Heat all ingredients in a small saucepan over medium heat, stirring until well blended. If it’s your first time at the spicy chocolate rodeo, start out conservatively with the cayenne. Just before it comes to a boil, remove from heat and serve.
Add more salt or cayenne as desired for a stronger kick.
Serves one.
When it’s cold out, I find myself more and more hiding from Mother Nature and snuggling in with a blanket, a good book and a steaming mug of hot cocoa. My favorite cocoa of the moment is not your typical store-bought brand. A hot cocoa for grown ups, it’s not just sweet; it’s salty, sweet, spicy and not for the faint of heart.
Spicy chocolate may sound a little crazy to some, but it’s a time-tested tradition: The Mayans and Aztecs have been adding chili to theirs since ancient times. The purpose of the salt and cayenne isn’t so much to make your hot cocoa taste like a jaunt to Taco Bell as it is to bring out the flavors of the cocoa and make your palate sing with complexity.
This recipe has just enough salt to keep the cocoa from being overly sweet, and just enough cayenne for a tickle in the back of your throat and a “hmmm, that’s different, but totally delicious” moment. I promise it’ll warm you from the inside out, and you’ll be back for more in no time. You can even top it with your favorite mini-marshmallows or whipped cream—just like Mom used to make (but sassier).
Salty Cayenne Hot Cocoa
1-1/4 cups milk
1 tablespoon brown sugar
1/2 tablespoon honey
2 tablespoons cocoa
Dash cayenne pepper
Dash salt
Heat all ingredients in a small saucepan over medium heat, stirring until well blended. If it’s your first time at the spicy chocolate rodeo, start out conservatively with the cayenne. Just before it comes to a boil, remove from heat and serve.
Add more salt or cayenne as desired for a stronger kick.
Serves one.
Recent Immigration Stories
The Mississippi Free Press produced this story through the MFP Solutions Lab, supported by the Solutions Journalism Network. This series digs into Mississippi’s systemic issues and sheds light on responses to them in other communities. Beyond just reporting on problems, these stories interrogate their causes and inspect potential solutions.
