Cocopotamus Chocolate

New Mexican Hot Chocolate

In a heavy saucepan, combine (but do not heat yet):

1 pint double heavy cream
2 pints milk (2% or other)
2 - 3 dried New Mexican red chiles, such as Poblanos (snip them open with scissors)
1 tsp dried ginger
1/2 tsp dried cinnamon
1/4 tsp cayenne pepper
1/4 tsp salt
2-3 heaping Tbsp dark Dutch processed cocoa powder

Put in the fridge overnight, covered.

Strain through a sieve.  Add 4 - 5 Tbsp sugar.  Heat, stirring gently.  Serve with whipped cream.

Option: to make a great vegan or "non-dairy" hot chocolate, substitute soy milk for the cream and milk and use non-dairy whipped topping to garnish.