Iced Mexican Hot Chocolate

If you didn't already know, I really like chocolate. I love it, and I don't trust anyone who doesn't love it. Seriously, something has to have gone wrong in your development if you hate the stuff.

One of my favorite ways to enjoy chocolate is in drink form. Mind you, there's a difference between hot chocolate and hot cocoa. Hot cocoa is a mild, milky drink. Don't get me wrong, it's a fine drink, but what I really love is hot chocolate. Hot chocolate is thick, rich, more chocolate than milk and meant for sipping and savoring. It's the next best thing to shoving blocks of dark chocolate in your mouth.

The problem is, when it gets to be 90 degrees and humid here in the summer, a rich, hot drink just doesn't fit into the equation. Coffee gets some ice-y love, so why not ice your chocolate too! And just to keep things interesting, you should add a little spice to your chocolate if you ask me.

Of course, if you really want to make things interesting, add a couple shots of Kahlua or dark rum too for a decadent dessert cocktail. Om nom nom...

Iced Mexican Hot Chocolate

Serves 2

3 oz high quality bittersweet chocolate (such as Callebaut, Scharffen Berger or Lindt), finely chopped

1 cup milk, divided

2 tsp cocoa mix

1/8 - 1/4 tsp cayenne pepper

1/4 tsp ground cinnamon (preferably Saigon)

5 ice cubes

1. Heat 3/4 cup of milk in a small saucepan over medium low heat. Once steaming, add the chopped chocolate, cocoa mix, cayenne and cinnamon and whisk until smooth. Remove from the heat and set aside.

2. Add the remaining milk and ice to a blender, then add the warm chocolate mixture. Pulse until all ingredients are combined. Top with whipped cream if desired and enjoy!