Spice things up with this rich, chocolaty hot cocoa. Dutch Process Cocoa Powder pairs with Bhut Jolokia Peppers and Ancho Chile Powder in this yummy treat, producing a creamy, spicy kick! 

*Bhut Jolokia Peppers have an extremely high amount of capsaicin, the chemical responsible for its hotness. This can burn your skin, so it is advised your wear rubber gloves when handling and chopping the peppers, or use tongs. Never touch your face or eyes and immediately wash your gloves and hands after handling the peppers.

List of ingredients:
• 2 cups milk
• 1/2 cup half-and-half
• 5 cinnamon sticks
• 1 Bhut Jolokia Pepper
• 1 teaspoon Madagascar Vanilla Extract
• 1/4 teaspoon Ancho Chile Powder
• 1/4 cup Dutch Process Cocoa Powder
• 2 Tablespoons brown sugar
• 1/2 cup milk for topping
• chocolate shavings

Preparation:
Combine the milk, half-and-half, cinnamon sticks, Bhut Jolokia Pepper, vanilla, chile powder, cocoa and brown sugar in a large saucepan. Bring to a boil for five minutes, whisking constantly.

Warm the 1/2-cup milk in a small bowl in the microwave for 1 minute. With a whisk, stir rapidly until frothy. Pour the hot cocoa into two mugs. Use a large spoon to scoop the froth off the top of the warmed milk. Place on top of the cocoa, then sprinkle with chocolate shavings. Serve hot!

Serves 2 spice lovers.