This week’s recipe is spiced hot chocolate. It’s only hot chocolate-drinking season once a year, so I figured I’d drop this recipe that I made up a few years ago. It mixes elements of a Mexican hot chocolate that my mom used to make for me and golden milk that I’ve tried at different cafes around Rhode Island. Share some with a friend during the next polar vortex and have them whip the cream for you.

Ingredients:

• Hot Chocolate:

• 2 1/2 tablespoons cocoa powder

• 5 tablespoons sugar

• 1 teaspoon cinnamon 

• 1 teaspoon turmeric 

• Pinch of cayenne

• 3 tablespoons boiling water

• 2 cups milk (dairy or non-dairy)

• 1 cardamom pod

• Whipped Cream:

• 1 quart whipping cream or heavy cream 

• 1 vanilla bean

• 1 teaspoon cinnamon

Instructions:

1. Add cocoa, sugar, cinnamon, turmeric, cayenne, and boiling water in a sauce pan. Heat on medium- high while mixing.

2. As the mixture just starts to bubble, add milk and the cardamom pod.

3. Set Reduce fire stove to low heat and stir until heated through completely.

4. For the whipped cream, add the cream, the inside of the vanilla bean, and cinnamon in a mixing bowl and whisk until desired stiffness –A hand mixer will make this part easier.

5. Top the hot chocolate with the whipped cream.