cocoa loco

If you happen to be a guest in my home during the fall/winter months, one thing is guaranteed. You will be offered hot cocoa.

Beginning in mid-September through the cold-rainy days of Spring we keep a fresh pot of home-made cocoa on the stove every afternoon.

Before you decide that this is not for you, maybe you have visions of fat little kids with dirty faces??? Let me assure you. This is NOT that. Please refer back to chocoholics for the reassurance that the cocoa bean is not a bad bean. In fact there are really fabulous properties in cocoa ranging from vitamins to antioxidants and more. Sugar? Well, my wise friend, no worries. This is so delicious and beneficial that you may not even want the sugar. Indeed I would encourage you to fore-go it the first time you make this and acquire the taste without it. I don't think you will regret it.

A note to consider. I've made this recipe so often and we kind-of made it up so my measurements are rough. Please don't let that freak you out. It is pretty tough to mess this up. Also, I've found that if you stop by shops like Marshalls you will find those more expensive ingredients like vanilla beans for tons less.

Cocoa Loco

• 4 C. Milk
• 1/4 vanilla bean (split it using all beans) you can add a tea. of vanilla if you don't have this.
• dash of salt
• 1 dried chili pepper
• 2 1/2 to 3 ounces (80%) Cocoa baking chocolate, you can use unsweetened cocoa if you are out.

Simmer milk, vanilla bean, chili pepper and salt in saucepan on low heat. Stir occasionally, making sure that milk does not scald. (I like to simmer about 45 min.)

Remove chili pepper and vanilla bean. Scrap the remaining seed from vanilla into the milk. Add cocoa. Stir with whisk to incorporate all cocoa. Serve.

If you must, you can add a tablespoon of brown or white sugar to milk. A little goes a long way. I serve this is small cups with mini-marshmallows. Whip up some heavy cream to dot on top. This is a super satisfying way to feed your chocolate cravings. YUMMMMMY!