Lunch: Spicy Mocha

This recipe includes superfoods such as:

Cinnamon

Health benefits of Spicy Mocha

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 1/2 cups whole milk
4 small dried red chilies (such as chilies de arbol)
3 cinnamon sticks, broken in half
3 cups espresso
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1/2 cup powdered sugar
1 cup whipping cream

Instructions

Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

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