Simple Mexican Hot Chocolate

1 cup Milk
1 Tbsp Dark Brown Sugar
2 Tbsp Cocoa (rich, dark dutch cocoas are best)
dash Ground Nutmeg
dash Ground Cloves
dash Ground Hot Red Pepper (cayenne or hot paprika will work)
dash Ground Cinnamon
1/4 Tsp Vanilla
1 Tsp Powdered Sugar
Whip Cream (optional)

Throughly mix cocoa, brown sugar, and dry spices. In a double-boiler or small saucepan over medium to low heat slowly whisk the milk into the dry ingredients. Whisk well and stir constantly until heated - don't boil. Remove from heat and top with powdered sugar and vanilla. Serve in a mug and optionally top with whip cream. Makes 1 serving.

Note: Whole cows milk has the richest flavor but 2% or skim milk can be used. Soy milk or other non-cow milks can be used for lactose-free or vegan variations on the recipe. The amount of powdered sugar and spices can be adjusted to your own preference.

Gluten free.

Recipe submitted by Kimberly Burkard