スパイシー・マヤ・ドリンキングチョコレート

The pasilla chile gives this a smoky depth you don't get from plain hot cocoa, and the cayenne kicks in right at the back of your throat. I whisked it into warm milk on a cold night and the heat was gentle enough that I finished the whole mug.

I was skeptical about chocolate with pasilla chile, but the heat creeps up gently after the velvety dark cocoa hits your tongue. Mixed with warm milk on a cold evening, it’s become my little ritual.

The pasilla chile gives it this slow-building warmth that sneaks up right when you think it's all cinnamon—so good. I've been making it with oat milk on cold nights and it's just the right amount of heat.