Every now and then, on cold winter days, I make this decadent┬áhot chocolate. It’s based on the traditional Mexican hot chocolate with spices, but over the years I developed my own recipe. I want it thick and velvety, so I add quite some cornstarch. I also love to give it some┬ákick and add a pinch of cayenne pepper, but you can leave it out if you want. It’s rather heavy so serve it in small cups. (more…)