When I was in college, I worked at a Belgian chocolate shop which was an amazing experience for so many reasons. I learned all about chocolate, fine pastries, European delicacies, and was spoiled with a never-ending bowl of broken chocolates that I was allowed to happily polish off all day long! It’s also where I fell in love with spiced chocolate! Chocolate with cayenne or chili powder is the absolute best, so, of course, I had to try out Real Simple magazine’s Mexican Hot Cocoa Mix! This recipe is great. I love a dry mix that can last all winter long, instead of making just one small batch that lasts an evening. It’s easy to prepare as a mix, and also later in the hot liquid version. Make it ahead of time and serve with dessert for a dinner party, or as an afternoon treat!
How to make it an A+: It’s great! At first, I thought the hot cocoa to milk ratio was not strong enough, but after a couple sips, it really is perfect.