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Smokin' White Hot Chocolate

With Thanksgiving behind us, Christmas looms closer. One of my family traditions is to take my children to a tree farm to pick the perfect Christmas tree. After the right tree is brought home, we start decorating both the tree and the house with Christmas music playing in the background and this recipe for hot chocolate. The cayenne pepper gives it a little zip.

Smokin' White Hot Chocolate

4 cups milk, 2 percent

8 ounces white chocolate chips

1 egg, beaten

one-fourth teas. cayenne pepper

three-fourths teas. cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth. Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk or when the hot chocolate is at your desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.