By no rights whatsoever should I be interrupting my researching/writing cram session to write a blog post right now. But of course in the frantic twilight of the semester we have the first legitimate snowfall of the year. As the sunlight reached my window and bounced the vibrance of fresh, fleeting snow through the glass, I finally put the academics on life support to go for a quick walk. It was lovely out there; the Jamaicaway looked more like the interior of a snow globe than one of the more suicidal tracks in MarioKart. I came back invigorated, ready to focus – only after satiating one relentless craving for hot chocolate. It was a perfect storm of needing to make something, and actually having everything I need to make it. And as I write this and fish out the last cinnamon-y, cocoa-y bits from the bottom of my mug (so?), I feel prepared to take my sugarized, caffeinated brain back to business.
Cinnamon Hot Chocolate
½ cup almond, rice, or soy milk
1 tablespoon cocoa powder
sugar to taste (I used about a teaspoon, since I used sweetened almond milk)
½ teaspoon vanilla
1/8 teaspoon spicy (Vietnamese, Saigon) cinnamon
1 cinnamon stick
Heat the milk in a saucepan over low heat. When it just starts to steam, add the rest of the ingredients and whisk constantly for a minute, checking to make sure that the cocoa doesn't stick to the bottom of the pan. Pour into one or two (but really one) mug, garnish with a cinnamon stick.