Oh yeah - this is great stuff! I don't like my cocoa too thick so I didn't use the optional cornstarch. I used crushed red pepper flakes and it made for a great combination of sweet and spice that was perfect with the rich chocolate. Thanks for posting this recipe! Made for the Comfort Cafe Event, January 2010
I have making this recipe for a long time and it's my evening "fix". It's the perfect balance of chocolate, spice, heat, and sweet. I use less sugar and usually use Splenda. The cloves are a definitive must. Thanks for posting!
Welllll, I'm giving this four stars instead of five, but I think the fault might be my own. I took chili pepper to mean cayenne pepper, but drinking it like this makes me think that i should have used a chunk of actual dried chili pepper. The cayenne overwhelms quite a bit. Still tasty, just overwhelming. Here's to hoping my years of spicy food eating have fortified me against the sort of heartburn that comes with drinking 1/16 tsp cayenne pepper! I will definitely make and review this again with a different form of pepper.
AMAZING!!! The town where I live used to have a Tea House (it has since closed down) and the lady that owned it would make a Mayan Spiced Cocoa by special request.........but the recipe was a "secret". I played around but nothing tasted quite like the one she made although I did come close a few times. This recipe is the one. The little bit of time it takes to make is worth it......I absolutely love the combination of chocolate, spices, and the mild heat from the chili's. It's amazing with whipped cream. THANK YOU! THANK YOU! THANK YOU! I