Hot cocoa & Hobbes

Life is all about experience and perspective: 

...and hot cocoa, specifically Mexican-spiced hot cocoa....

1 1/2 cups milk (almond or cow, at least 2%) + 4-8 tbsp 

1/4 c evaporated milk (optional)

2-3 tbsp unsweetened cocoa

2-3 tbsp sugar (I use unrefined)

1/2 tsp vanilla extract

1 tsp cinnamon

Pinch to 1/8 tsp cayenne pepper 

pinch of salt

Heat milk(s) on stove til hot (not scalding or boiling). 

While milk is heating, use remaining milk and in a bowl, combine with remaining ingredients with whisk. Should be a liquid mixture, not a paste. 

Once milk is hot, pour cocoa mixture into the pot, whisking all the while. Pour into mug. Cut two regular marshmallows in half and place on top. Top with a dash of cinnamon-vanilla sugar. 

(Another option is to double or triple the recipe and combine everything in a blender, which is great, just ensure the lid is secure! Also, making the cocoa mixture is key to everything getting blended together and not sitting on the top of the milk.) 

A variation is to drop the cayenne and vanilla, add coriander and add in 1/4 cup of heavy cream. Instead of marshmallows, use a freshly whipped heavy cream (lightly sweetened).