March 3, 2013
A few weeks ago I was in Charleston for a work conference. I hit up Market Street one day after the meetings were done - I had to pick up some stuff for The Husband's birthday. While down there, I caved and bought a few things for myself, including a packet of habenero sugar. Being a complete chili-head, I figured this was right up my alley. Of course, then I needed ways to use this spicy-sweet delicacy. Stacey to the rescue! "You could make drinking chocolate and sweeten it with that," she said. This is why we are friends. Drinking chocolate! She even sent me her favorite recipe: John Scharffenberger's Drinking Chocolate. Here it is, edited slightly for the habenero sugar. Don't be afraid, this doesn't kick all that much more than the version with cayenne powder, but the heat does linger more. Yummy!
1/2 c milk
1 oz unsweetened chocolate, chopped
1 T habenero sugar
1/4 t cinnamon
1/4 t vanilla
Heat the milk in a saucepan until lukewarm. Stir in the chocolate and sugar, whisking until fully combined. Add the cinnamon and vanilla, and whisk another 2 minutes. Serve warm!