Hi friends,

I love this grown-up version of a childhood treat—the more decadent and flavorful, the better. (Of course, when I'm making hot chocolate with my kids, I shelf this one and go for the classic recipe: milk, cocoa powder, sugar and plenty of marshmallows.) 

Enjoy this little bit of seasonal luxury, either way!

xoxo,

Sukey

In case you haven't noticed, we're pretty into chocolate. One delicious way we like to indulge? A steaming mug of liquid chocolate. Satisfy your sweet tooth with this warming treat, but be forewarned: this isn't your grandma's hot cocoa. We make a cup with a kick.

Spiced Mexican Hot Chocolate (makes 4 servings)

• 1 bar (about 3.5 ounces) organic dark chocolate
• 3 cups milk (or non-dairy milk)
• 2 tablespoons brown sugar
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp nutmeg
• 1/4 tsp sea salt

Heat the milk slowly in a saucepan and stir in the brown sugar, spices and salt. When the milk is hot, break the chocolate bar into pieces and add it, stirring the mixture until everything is well combined.

Now all you have to do is break out your biggest mugs and serve up the warmth. You're welcome.

Tap the Well: No cup of hot cocoa is complete without marshmallows. We like oversized artisan hot chocolate toppers like Sweet & Sara's vegan vanilla marshmallows, made with organic sugar and infused with Madagascar vanilla. Want to amp up the spice? Use a bar of Taza's Guajillo Chili Chocolate Mexicano for a rustic, subtle heat.