I have a problem; it’s called Flour Bakery. It is one of the most delicious, bountiful, buzzing, fresh, decadent, and modern decor-ed bakeries in the city of Boston. It is also owned by a favorite chef of mine, Joanna Chang. Her motto is “Life is sweet, eat dessert first” and I literally take her world for it all too often. I can hear the Eat this, Not that guy David Zinczenko whispering in my ear “too many American’s drink their calories” as I order a spicy hot chocolate this morning. I resist the pastry counter and start salivating over the smells of bacon sizzling and croissants baking. Ohhh this place good. Did I mention that the entrance to Flour is no more that 10 feet from the front door to my office? Yeah, it’s a problem.
Anyway, this spicy hot chocolate inspired me to find a recipe. I’ll be in the mountains of Park City, UT in a few days for Christmas with my family and I think this hot drink will be a perfect après ski concoction. I did a bit of poking around on the world-wide-web to come up with what I think was in my cup!
- 2 cups non fat dry milk powder
- 1 1/2 cups powdered sugar
- ¼ cup brown sugar
- 1 ½ cups cocoa powder
- ¾ cup white chocolate chips
- ¾ cup semi sweet chocolate chips
- ¼ tbsp salt
- ½ tbsp cinnamon
- ¼ tbsp cayenne pepper
In a large bowl, mix ingredients.
In batches, pulse mixture in a food processor until smooth and well combined.
Store in a sealed container in a dry place.
To make hot chocolate, put 1/3 cup of mixture into a mug and mix with hot water or milk.
Top with marshmallows and a sprinkle of cinnamon if desired.
Give it a try! Thanks for reading, xo-G
Enjoy this Park City, UT time lapse video by my brother, Bo Torrey.