Cocoa Con Chile

Cooks in South and Central America are fond of adding chilies to hot chocolate, while in Mexico cinnamon is traditional. Mexican cooks also use a special stirrer called a molinillo to fluff hot chocolate before serving; you can get similar results with a whisk.

2 tablespoons cocoa powder or  carob powder
2 tablespoons sugar
 pinch or two {cayenne powder} or  ground cinnamon
1/8 teaspoon sea salt
1/4 cup water
1 cup milk
1 cup half and half
 whipped cream for topping (optional)
Whisk together in a saucepan the cocoa or carob, sugar, chili powder or cinnamon, salt, and water. Cook over low heat, stirring constantly until heated through. Whisk in the milk and half and half and continue cooking over low heat until hot. Pour into cups and top with whipped cream and another pinch of pepper, if you like.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: 2

From: Frontier Files

Nutrition Facts
As prepared, each serving contains 240 calories, 15g total fat, 45mg cholesterol, 260mg sodium, 23g total carbohydrate and 9g protein.