It Started With Mexican Hot Chocolate...

One night after running a 10k my wonderful roommate took me to Kneaders. It is a cozy little restaurant/cafe that is popular in Utah. As I looked through the tantalizing desserts my roommate recommended I get Mexican Hot Chocolate. Jalapeno Peppers blended in chocolate was my instant visualization. Seeing my indifference to the idea she quickly told the cashier two Mexican Hot Cocoa's. When the food got to our table I stared at the brown cup overflowing with whipped cream and sprinkled with tiny chocolate shreds. "You'll love it, I swear," I heard her say as I timidly placed the rim to my lips. The only time I had an experience like this was around age 5 when I placed the first creamy white graham cracker encrusted bite of cheesecake into my mouth. I tried to act cool the rest of the night, but I knew my life had been altered forever. The only way I could describe the taste was like coffee. Granted I have never sipped a drop of coffee in my life, (Mormon) I think I understand why people drink that stuff every single day. At almost four bucks a cup I have been looking for a recipe that could meet my expectations.

I have a long way to go, but while I was searching I found this little nugget of gold (or chocolate).

Kneader's Mexican Hot Chocolate

Ingredients:

1/4 C unsweetened cocoa powder

3 1/2 C milk

1/3 C sugar

1/2 C hot water

1/2 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. ground nutmeg

1/8 tsp. salt

Whipped Cream

Dash of cayenne pepper

chocolate shreds

Instructions:

1. In a saucepan, combine cocoa, sugar, cinnamon, nutmeg, cayenne pepper and salt.

2. Stir in hot water. Bring to a boil. Keep on medium heat. Boil, stirring for 2 minutes thoroughly. Add milk, stir, and heat making sure not to boil.

3. Remove from heat, stir in vanilla. Beat until foamy, Serve hot with chocolate shred and whipped cream.

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