Life is all about experience and perspective:
...and hot cocoa, specifically Mexican-spiced hot cocoa....
1 1/2 cups milk (almond or cow, at least 2%) + 4-8 tbsp
1/4 c evaporated milk (optional)
2-3 tbsp unsweetened cocoa
2-3 tbsp sugar (I use unrefined)
1/2 tsp vanilla extract
1 tsp cinnamon
Pinch to 1/8 tsp cayenne pepper
pinch of salt
Heat milk(s) on stove til hot (not scalding or boiling).
While milk is heating, use remaining milk and in a bowl, combine with remaining ingredients with whisk. Should be a liquid mixture, not a paste.
Once milk is hot, pour cocoa mixture into the pot, whisking all the while. Pour into mug. Cut two regular marshmallows in half and place on top. Top with a dash of cinnamon-vanilla sugar.
(Another option is to double or triple the recipe and combine everything in a blender, which is great, just ensure the lid is secure! Also, making the cocoa mixture is key to everything getting blended together and not sitting on the top of the milk.)
A variation is to drop the cayenne and vanilla, add coriander and add in 1/4 cup of heavy cream. Instead of marshmallows, use a freshly whipped heavy cream (lightly sweetened).