How to Make Spicy Spiked Cocoa

Cocoa is always better shared with a friend or loved one.

The word "chocolate" comes from the Aztec word "xocoatl," which means "bitter water." Ancient Mayan and Aztec civilizations used cacao beans for currency. When they had too much money to spend, they brewed the excess into hot chocolate drinks. The original recipe included chili peppers instead of sugar. Though modern tastes tend to favor sweet chocolate, a dash of spice adds a depth of flavor that reflects the drink's storied history.

Things You'll Need

• 6 oz. unsweetened chocolate, chopped or grated
• 3/4 cup raw sugar
• 1/8 tsp. sea salt
• 1/2 tsp. freshly grated cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/2 tsp. ground chili powder
• 1/2 tsp. ground cayenne pepper
• Double boiler
• Whisk
• 2 cups milk
• 2 cups heavy cream
• 1 tsp. whole cloves
• 1 tsp. peppercorns
• 1/2 tbsp. cardamom pods
• 1 tsp. grated ginger
• 1 vanilla bean, split in half lengthwise
• Pot
• 1 egg, beaten
• Small bowl
• 4 mugs
• Vanilla vodka, spiced rum or bourbon (optional)
• Whipped cream

Instructions

1. Heat the chocolate, sugar, salt, cinnamon, nutmeg, chili powder and cayenne in a double boiler. Whisk the ingredients until the chocolate melts, then set the mixture aside.

2. Heat the milk, cream and remaining spices over low heat in a different pot. Stir until the milk begins to bubble slightly. Whisk the milk mixture into the chocolate.

3. Whisk a tablespoon of the hot chocolate-milk mixture into the beaten egg in a small bowl. Stir the tempered egg slowly into the chocolate.

4. Reheat the mixture in the double boiler, whisking briskly, before serving. Pour the chocolate into four mugs and add a splash of booze to each, if desired. Top with whipped cream and serve immediately.

References

• The Field Museum: All About Chocolate -- History of Chocolate
• Smithsonian.com: A Brief History of Chocolate