Craving something a little extra after lunch today, I put two spoonfuls of cocoa into a mug; added generous dashes of cinnamon, clove and chipotle; and maybe two tablespoons of agave syrup. Then I stirred it up — the resulting paste was better than most truffles, but I resisted the urge to just eat it that way — and filled the mug with hot water.
The resulting drink was more spicy than anything, with the sweetness diluted down by the water, but it was warming and energizing and sharp. I feel great, without any of the creamy sluggishness that sometimes comes with a cocoa treat made with milk. Yum!