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Spicy Coconut Hot Chocolate

from 12 Simple Pepper and Chile Ideas by Helen Krayenhoff

Combine 1 can coconut milk and 1 cup water in a saucepan and bring to a boil. Lower to a simmer and whisk in 1 to 1 ½ ounces of an 80{94d79dd6af1e87a94e700e4c297236468333f22e27ed5757b44711974a9a4b91} chocolate bar until dissolved. Add 1 teaspoon ground guajillo chile and whisk until completely combined. Sweeten to taste with maple syrup, and add a pinch of cayenne if you want more heat.

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