Once again, I would like to share my favorite flavor combination with you, gentle readers. Sweet and savory/spicy. Eating something that starts sweet and ends spicy is like when you're petting your sister's cat on it's underbelly and then it chomps you out of nowhere. But pleasant. That might not be the best analogy, but I think you know what I mean. Complex layers of flavor do it for me every time, especially when there's a mild kick in the snoot at the end. Also, it is incredibly, horribly freezing cold here (and in many parts of the country), so this should warm you up inside and out!
I think you will not be disappointed in the following recipe, which I concocted from many different sources to suit my needs. After this you'll never turn to that skank Swiss Miss again. So snug up and sip on this creamy concoction, sprawled on a bearskin rug in front of the fire. Or wherever.
Hot Chili Chocolate
This makes enough to serve two. I sort of made up these measurements, but it's something to go on. You can judge how chocolatey/milky/spicy you'd like it to be and adjust accordingly.
1-2 dried chilis (I recommend cutting it open or cutting them into a few big pieces to get more flavor)
1 tablespoon sugar
4 ounces high-quality bittersweet chocolate (I used Ghirardelli's 70% cacao, sweetened), chopped
2 cups whole milk
pinch of salt
dash of cinnamon (optional)
Combine all ingredients in a saucepan over medium-low heat. Stir until chocolate is completely melted and milk is steaming. Do not boil it, though.
Serve with homemade marshmallows and snuggle your sweetie.
