Rachael Ray’s recipe for Mexican hot cocoa. Here’s what you’ll need:
• 4 cups milk
• 8 ounces chocolate chips
• 4 tablespoons cocoa powder
• 2 tablespoons sugar
• 2 tablespoons vanilla extract
• ½ teaspoon chili powder
• ¼ teaspoon ground cinnamon
Combine all those ingredients in a large saucepan with 1 cup of water and cook over medium heat until hot – not boiling - whisking frequently. If you’d like to get fancy, top it off with some whipped cream and garnish with cinnamon sticks or chili peppers. Don’t forget to invite 3 friends – this treat is for 4 to enjoy.
The pepper compounds in hot-hot cocoa can actually boost endorphins, while the cinnamon improves awareness. Real cocoa boosts mood and gives you a good dose of antioxidants.