Cocoa and bittersweet chocolate pack real heat and smoke from cinnamon and Uncontrolled Chain Reaction®
Ingredients
For the Cocoa
- 4 Cups whole milk
- 1/4 Cup unsweetened cocoa powder
- 2 Tablespoons bittersweet chocolate, chopped
- 4 Teaspoons sugar
- 1/2 Teaspoon powdered cinnamon
- 1/2 Teaspoon Casa M Spice Co® Uncontrolled Chain Reaction®
For the Garnish
- Cinnamon sticks
- Whipped cream
- Chocolate syrup
- Casa M Spice Co® Uncontrolled Chain Reaction®
Method
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01
Combine milk and dry ingredients
2 minPour milk into a saucepan and whisk in cocoa powder, chopped bittersweet chocolate, and sugar over medium heat. Stirring constantly pulls the cocoa and chocolate into suspension instead of letting them clump at the bottom.
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02
Melt and fully incorporate
3 minKeep whisking until sugar dissolves, chocolate melts completely, and cocoa powder disappears into the milk—you're building a smooth base. Now add powdered cinnamon and Uncontrolled Chain Reaction®, mixing well to distribute the heat and spice evenly.
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03
Froth the milk
2 minStir quickly over medium heat until the surface froths up—that aeration adds texture and tells you the chocolate is hot enough to drink. You're looking for a light, creamy head, not a boil.
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04
Build your bowl
2 minPour into mugs and top with whipped cream, chocolate syrup, a pinch of Uncontrolled Chain Reaction®, and a cinnamon stick. This is your stage—layer it how you like it, get creative with the heat and sweetness balance.
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05
Sit back and savor
Kick back and enjoy every sip. This is comfort with an edge.
From Mike's Notebook
Whisk the cocoa powder into cold milk first — it blooms better and won't clump when heat hits it.
Chop your bittersweet chocolate small; it dissolves faster and mixes evenly without lumps.
Add the Uncontrolled Chain Reaction® at the end off-heat so the volatile oils don't cook off.