Stay warm this weekend, and try a cup of hot cocoa that will punch you in the throat. My grandfather showed me how to make hot cocoa as a kid, and the stuff out of a packet is downright gross after you’ve had the real stuff. This is my favorite “Mexican” variety. Makes a single cup in under 5 minutes. DO IT! Ingredientes: 2 cups almond milk (or the stuff from a cow) 1 1/2 to 2 tsp sugar 2 rounded tsp of your favorite dry cocoa dash of salt smidgeon of cinnamon dusting of cayenne pepper drop of vanilla

Directiones:
In a pourable, Pyrex measuring cup, microwave your almond milk for three minutes. (Less if it’s real milk, and watch it – the proteins make that stuff boil over into a sticky mess for you to clean up.)

While that’s heating, mix dry ingredients together in a cup or mug. Pour just a little of the hot milk into your dry stuff – enough to make a dark syrup. Blend that together until you’re lump-free.

With your left hand, pour the rest of the milk into the cup. Your right hand should be stirring. Add the vanilla, then taste the hot wonderfulness that is my grandfather’s cocoa.

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