I find that many hot chocolate recipes that can be found online tend to be quite plain and boring, which is why I was quite happy when I stumbled upon this one. You might be used to the simple hot-milk-and-instant-hot-chocolate mix, but this one is different. It dares to mix ingredients such as chili powder and ground cayenne to the hot chocolate base, and that is what makes it such a sweet success. If you successfully attempt this recipe at home, I am pretty sure your loved ones will ask for more.
It is the perfect beverage to enjoy on a cold fall night or during winter, though it is assuredly delicious no matter the time of the year. So, if you come back from pumpkin picking or a cold snowball fight outside, it would be a great idea to warm you up with this hot chocolate. It mixes just enough spice so the maple syrup is still able to shine as an ingredient. The good thing is, you can adjust the amount of syrup you put in it: if 2 tablespoons is not enough, you can add up to 4 tablespoons while still being reasonable.
The regular milk in this recipe can easily be replaced by almond milk if you prefer, and the taste will still remain delicious. Moreover, if you are not a fan of spicy foods, let alone spicy beverages, you can simply add less chili powder and cayenne to the mix.
1. Pour milk in a saucepan and warm over medium heat. Add the cocoa, maple syrup and spices, and stir well. Continue stirring from time to time until the mixture becomes steamy and hot.
2. Meanwhile, whisk the whipping cream to soft peaks in a bowl.
3. When the milk is ready, add more maple syrup to taste.
4. Pour hot chocolate in two mugs. Add a bit of whipped cream, a cinnamon stick and a pinch of chili powder for garnish.