The perfect hot chocolate.

I've been working on my recipe for many years, and I think I finally have it. It's so simple, I don;t know how I could have taken so long. (You could probably get better results from raw organic milk and imported chocolate, but this works for me.)

First, forget the cocoa. Or use it as seasoning if you still want a nudge more cocoaish.

Whisk a scant two cups milk over medium heat until just before it bubbles. It should be nice and foamy by then. Add a pinch of salt Add one square of unsweetened baker's chocolate, chopped into bits, and 1/4 to 1/2 teaspoon cinnamon; still over heat, whisk until dissolved and heated back to steaming. Add sugar to taste. At the last minute, add 1/2 to 1 teaspoon vanilla, whisk again until frothy.


Then, if you're older than 10, live dangerously.and throw in 1/2 teaspoon of powdered cayenne (more next time, after it turns out you like it).