How much fun to have been in the kitchen when this spicy delight was whipped up. What a great idea – the marriage of deep dark chocolate and smoky chipotle. How to use it? This week’s Friday Four Gluten Free Chocolate Chile Cake is one great idea – but the possibilities are unlimited – like this adult hot cocoa or “chocolate milk”

1 TB Cocoa Powder 1 Tsp Chocolate Chile Powder 2 TB Water 1 TB Sugar 1 Cup Milk¼ Cup Coffee Liqueur Whisk the cocoa powder, chocolate chile powder, water and sugar together in a small pan until smooth. Add the milk and heat to a simmer, stirring constantly. Remove from the heat and add the coffee liqueur. Serve warm or over crushed ice.

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