I give you Aztec Hot Chocolate, slightly adapted from Mark Bittman's sort-of-recipe in Kitchen Express, aka the best cookbook ever.
- Whip heavy cream with half a teaspoon of cayenne pepper and one teaspoon vanilla extract. Or, if you are lazy like my household, use half and half instead and froth it.
- In pot, warm 4 cups milk with half a cup of chopped semisweet chocolate (note that half a cup is different from half a cop, which is what I originally wrote), more cayenne, and a whole bunch of cinnamon. Warm til chocolate is melted.
- Put half the chocolate in mugs and top with all the spicy cream.
- Put the remaining half of your chocolate in the fridge and warm it up in the microwave the next morning to sub out for half of your coffee. Yes, I made this last part up. No, I will not repent.