I've heard of "Mayan Cocoa" and "Mexican Hot Chocolate." Now that I've combined the two, I'm claiming this recipe for Texas.

Ingredients:

• Your favorite hot cocoa recipe/cocoa packet
• Ground cinnamon
• Ground cayenne pepper
• Milk
• Whipped cream (optional)

Directions: Heat milk in a microwave or on a stovetop. Stir in cocoa packet. Add in about 1/2 tsp. cinnamon and a dash of cayenne pepper. (Be sure that it's a very small dash of cayenne pepper, unless you're adventurous...or crazy.) Top with a liberal dollop of whipped cream.

Hesitant of trying cocoa with cayenne?

• By mixing only a small amount of cayenne into your drink, the cocoa will drown out the spicyness. All you'll have is a slight kick in the aftertaste.
• Cayenne and cinnamon are both great antioxidants.
• Cayenne is also supposed to help increase your blood circulation (i.e. make you warmer.) A perfect spice for cold weather days.
  
• Cinnamon is a possible insect repellent. (Amazing what things you can learn from Wikipedia.)

Any other ideas on jazzing up hot chocolate?

(Hopefully we'll get back in the swing of "serious" posting soon--once Lindsey settles in from being out of town and Hannah recovers from this silly virus.)