Spicy Maple Hot Chocolate

Hot chocolate is fine. Hot chocolate with Dark Robust Maple Syrup and a slow burn of Habanero Sriracha is something else entirely. It's the kind of drink that makes a cold afternoon feel intentional. Make it as-is, or read what Bob does with tequila at the bottom. Both are correct.

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INGREDIENTS:

2 cups Whole milk (or your favorite dairy alternative)
2 tbsp Unsweetened cocoa powder
2 tbsp Sugar Bob’s Dark Robust Maple Syrup
1 tsp Sugar Bob’s Vermont Habanero
¼ tsp Vanilla extract
A pinch of sea salt

Optional: Whipped cream, anise star, or a toasted marshmallow for topping

INSTRUCTIONS:

Whisk the dry: In a small saucepan over medium-low heat, whisk the cocoa powder with a splash of milk until smooth.
Build the flavor: Slowly pour in the remaining milk while whisking constantly to avoid clumps.
Stir in the Vermont: Add the Maple Syrup, the Vermont Habanero Sriracha, vanilla, and salt.
Warm it up: Heat through until steaming, but do not let it reach a rolling boil.
Taste and adjust: If you want more "The Heat," add another half-teaspoon of Sriracha. If you want it deeper, add a splash more Maple Syrup.
Serve: Pour into your favorite heavy mug. That’s Vermont warmth with a spicy backbone.

Pro Tip: For an "adult" version after a long day on the slopes, add an ounce of dark rum or bourbon. The spirit's oaky notes pair perfectly with the syrup's hardwood smoke.

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