This hot chocolate is thick, sweet, spicy, and complex. It reminds me both of the time I spent in warm Okinawa, of backpacking through Nicaragua, and the chilly Andean nights of Cutervo, Peru.
-handful raw cacao beans, ground for 30 seconds
-1/2 c. boiling water
-1/2 chile de arbol, crumbled
-1 stick cinnamon
-4-5 whole cloves
-1 oz dark chocolate
-several large chunks Okinawan black sugar
-milk, to taste
Combine everything, and heat over low heat until everything has married together (around 30 minutes). Raise heat, bring to a simmer, and strain. Enjoy hot on a snowy day.
(Okinawan black sugar & cacao beans)