The Loaded Trunk was founded by Jonna Robison, an interior designer with a deep curiosity and passion for traveling the world, connecting with artisans in different cultures and sourcing unique and beautiful objets d’art. Published seasonally, the magazine features a curated collection of travel, lifestyle, nature, art and design inspiration for a life well lived.

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The Beautiful Beaches of Laguna

A Luxurious Escape to the Sahara Desert

Swedish Strawberry Cake

New Mexican Hot Chocolate Elixir

Featured, Taste This

Winter mornings are for a steaming cup of decadent hot chocolate. With New Mexican ingredients, such as chocolate granules from my favorite Santa Fe chocolate shop, Kakawa Chocolate House, and ground New Mexican red chile from Chimayo, a New Mexican Hot Chocolate Elixir is a heavenly concoction. Consider this to be Mexican hot chocolate with a New Mexican twist.

New Mexican Chocolate Elixir. Image: Jonna Robison

RECIPE FOR NEW MEXICAN CHOCOLATE ELIXIR

DIRECTIONS

Combine 5-6 tablespoons of Kakawa’s American elixir with 8 ounces of your favorite milk (I prefer whole milk or almond milk) and stir in ground red chile (I use ¼-½ teaspoon mild red New Mexico chile from Chimayo, but the amount you add depends on the heat of the chile you prefer). Add ¾ teaspoon ground cinnamon and a dash of cayenne for an extra kick in the pants. Blend with a frother and enjoy this cup of decadence!

If you want to make it with raw cacao instead of the Kakawa elixir, no problem! Mix 2 heaping tablespoons of raw cacao into 8 ounces of hot milk and 2 teaspoons of pure maple syrup to sweeten, in addition to the spices.