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This cocoa gets extra heat from ancho chile powder, while a touch of cinnamon rounds out the flavor. Serve with marshmallows for traditional and satisfying flourish.

Source: Everyday Food, January/February 2011
Total Time Prep Servings



Cook's Notes

For extra froth, pour hot cocoa into a blender and whirl for 1 minute before serving (use caution when blending hot liquids).

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How would you rate this recipe?
  • MS11379730
    18 DEC, 2016
    I didn't make this as written, but the flavor isn't what I'm commenting about! I suggest, instead of dumping it all in one pot, putting all of the dry ingredients in and then 1/4 cup of milk. It's easier to combine the ingredients, and once you've created a smooth paste of cocoa, chiles, etc., then you can slowly stir in the remaining milk. I didn't use this method (which I use on every other cocoa recipe), and spent ten minutes whisking before everything dissolved properly.
  • Mayson
    1 DEC, 2011
    Flavorful and delicious - good texture too! It was so easy and made from ingredients I already had on hand. Leaps and bounds better than any packaged mix that is supposed to dissolve into a microwaved cup of water. I added a splash of vanilla to the pot and it was perfect. I plan to make this a holiday tradition! I used soy milk because that is what I had in the fridge and it worked well. I'm happy this is so easily converted into a vegan friendly and dairy free treat!

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