by Kat Robinson
With winter's chilly wind starting to blow, it's time to pull out the hot cocoa. Some folks settle for powder; others add in marshmallows or cream. Still others make theirs from scratch, or add an alcoholic component.
A couple of chocolate afficianadoes add a kick of spice to their cups. Leif Hassell goes for a Mexican version of the warmth bringer:"Mexican Chocolate (made with cinnamon, vanilla, and raw sugar), heavy cream. Melt in double boiler till chocolate is dissolved. Top with whipped cream and a sprinkle of cinnamon. The bomb." Kristina Bosch also likes to kick up the heat: "Hot milk (not boiling) with cocoa powder, a touch of chili powder or cinnamon, a dash of homemade espresso, and hand-whipped cream (not too much) with a sprinkle of baker's sugar on the top." At Chez Robinson, the hubster tends to add in a shot of milk to one of the higher grade powders, such as Land O'Lakes or Godiva. When I am in the mood, the double boiler comes out with some 65% bittersweet chocolate and heavy cream, melted together and then blended with whole milk until the right consistancy is reached. How do you do your cocoa? Share your thoughts and comments.