We’ve got 10 inches of new snow today, so after we came inside it was time for cocoa! I used the recipe I posted in October and tried a couple of different flavors.
For my cocoa I used 1/4 tsp of almond extract. It was divine, like a really smooth milk chocolate. For Drew’s I used 1/4 tsp vanilla and then sprinkled just a touch of cayenne pepper in. I was aiming for a Mexican spiced chocolate flavor but I used a very light hand and the pepper didn’t come through at all. Next time I’ll follow the Vosges flavor profile more closely and blend ancho pepper, chipotle pepper, and Ceylon cinnamon (rather than the more common Cassia).
I think I can manage with less cocoa powder too, as I had lumps in the bottom of my mug. Maybe 1 1/3 tablespoons cocoa powder.
Keep warm out there folks, and enjoy your cocoa!
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