When I worked at a coffee shop in college, we used to have thisĀ pain-in-the-ass drinking chocolate from a company called Shokinag. This is why it was so bad. Reason #1: it tasted awful. Reason #2: you had to take these chocolate flakes and melt them in hot water, stir them at 100 mph, and then add steamed milk. However, I was bored one day and started reading the back of the Shokinag’s can, which was full of interesting hot chocolate lore. Thanks to my superior memory, I will always know the following.

1: Hot chocolate was brought back to Spain by the conquistadores.

2: It was a drink enjoyed by royalty.

3: It is traditionally served with cinnamon and honey.

As the sun starts to set earlier and earlier, I find myself getting home from the gym and wanting something hot to drink. So last week I plopped on my Halloween-themed slipper socks (so comfortable, go get yourself a pair), and came up with this recipe.The Spanish Conquistador

1 c. soy, rice, almond, or grain milk

1 TBSP cocoa powder

1 tsp honey

1/4 tsp cinnamon

Heat the “milk” over high heat, stirring constantly with a whisk to get a nice froth going. Today I discovered that west-soy non-fat soy milk foams the best out of anything I’ve used.

When it starts to get luke-warm, you can add the cocoa powder and honey, mixing very well to incorporate it. Cocoa powder doesn’t usually play well with others, so really mix it here.

Bring the mixture to a boil, continuing to stir, and add cinnamon right before serving.

serves: 1