Warm your whole body with this Hot Chocolate recipe!

     Last Thanksgiving I escaped the cold chill of Boston for the Mediterranean kiss of Barcelona. It was my first time in Spain, and I fell in love instantly. Barcelona is a beautiful city, from the architecture of Gaudi to the culinary bounty of the Mediterranean Sea, this city has a lot to offer.
     My friend Laura and I spent our day walking around the old city, the warm sun over our heads. We came across a gelato shop, the counter filled with so many varieties of cool creamy goodness. After much sampling, we decided on a very unusual flavor- chocolate picante, or spicy chocolate. The flavor was magnificient, at first, you get the chilling of the gelato, the sweetness of the chocolate...then as it melts away, the heat from the peppers really kicks in. It was amazing.
     So last night I had the craving for something sweet. I had brought home some hot chocolate mix from work, and I decided I would recreate a little bit of Barcelona in my LA apartment. This sweet, slightly spicy hot chocolate with satisfy your sweet tooth and warm your whole body. It's the perfect compliment for chilly nights. One sip and you'll be making this all the time.

Picante Hot Chocolate 

You'll need:

• 3 cups 2% milk
• 3 Tbs. hot chocolate mix (I prefer Silly Cow Farms)
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
•                                          Good pinch cayenne
•                                          Small pinch nutmeg

Instructions:

1. Heat milk and vanilla extract in a small size pot over medium-low heat: milk should be hot, not boiling!

2. As milk warms, slowly combine with hot chocolate powder. Stir with a whisk to remove all lumps.

3. Add cinnamon and chili powder, whisking vigorously to fully incorporate.
4. Garnish with whipped cream and cinnamon, if desired.

Sweet & Spicy Pad-Thai Noodles with Peanut Sauce and Asian Veggies

 TRAVEL TO THAILAND FOR $2!

Okay, not really. If you can't catch a flight to the far east, bring the culinary joys of the orient to your home. This recipe for Asian-style peanut noodles is sure to please. Enjoyed cold, these noodles will take you far, far away--if only until your last bite..
Sweet & Spicy Pad-Thai Noodles with Peanut Sauce and Asian Veggies
You'll need:

• 2-3 heaping Tbs. peanut butter
• 1 Tbs. soy sauce, or to taste
• 1 tsp. Sriracha hot sauce
• 1 tsp. fresh grated ginger
• 1 tsp. agave nectar or honey
• 1 cup Thai rice noodles
• 1 cup assorted vegetables-  I used broccoli, snow peas, and green beans
• 1/4 cup water
• Dash of thinly sliced scallions, cut on a bias, for garnish
• Kosher salt
• Black pepper

Directions:
1.) Fill a large pot with water, place on stove on high heat until boiling. Once water is boiling, add kosher salt and the noodles, and cook according to package instructions. Have a colander ready in your sink. 
2,) While waiting for the water to boil, get a smaller pot and add 1/4 cup water. Place on stove on medium heat. Add veggies, season with salt and pepper, and steam until tender. 
3.) When noodles have finished cooking, drain in colander and cool noodles down with cold water. 
4.) Meanwhile, get a small mixing bowl and add the peanut butter, soy sauce, Sriracha, ginger, and agave nectar. Mix to combine. (NOTE: This sauce should be relatively thin but still creamy, add some hot water tablespoon by tablespoon to thin it out and make it easier to mix). 
5.) Get a large mixing bowl ready. Using your hands, squeeze the noodles to drain off excess water, place noodles in bowl. 
6.) When veggies are steamed, drain off excess water and run them under cold water to cool them down. When they are cool to the touch, add them in the bowl with the noodles. 
7.) Add the peanut sauce tablespoon by tablespoon into the bowl with the noodles and veggies and combine ingredients with your hand. (NOTE: Depending on your taste, you may not want to add all the peanut sauce to the noodle mixture. Sample a noodle to make sure it's coated to your liking) 
8.) When everything's mixed, put noodles stacked high on a plate, season with black pepper and garnish with scallions, and a dollop of sriracha on the side. 
9.) Eat, and enjoy!

The great thing about this recipe is that it's really versatile. You can change the ingredient amounts as you wish, adjusting to the sensibilities of your palate. The vegetables in this dish are totally customizable, just last week I made this dish with Swiss chard and beet greens instead, and it was just as delicious!