Because It Is My Blood

Casa Marquez Hot Chocolate

1 red chili pepper

½ vanilla bean

1 cinnamon stick

3 or 4 crushed rose petals

2 cups milk

2 or 3 squares bittersweet chocolate without nuts*

Pick up your machete and split the chili pepper down the middle. Remove seeds. Are you still holding your machete? If not, what is wrong with you? Abuela advises you should never let your guard down in the kitchen. Okay. Still holding your machete, split the vanilla bean the long way. Break up the cinnamon stick. This will be hard—your anger will be an advantage in this task. Crush the rose petals with your fists like a teenage girl with a broken heart. (You know about that.)

Drown the chili pepper, vanilla bean, cinnamon-stick pieces, and crushed rose petals in the milk. Heat the milk until it is simmering. Let it simmer for no more than 2 minutes. Any longer, the milk turns bad, and Abuela says that the whole thing will surely be a disaster.

Shave chocolate into thin strips, then whisk into milk mixture until chocolate is melted.

Remove from heat and let rest for 10 minutes. Strain, and heat again. Some like it warm, but not you, Anya.

Serves 2. As your own nana—que en paz descanse—used to say, “Share it with someone you love.”**

*Balanchine Bittersweet is preferred but you can use whatever you have on hand.

**WARNING: This is not sweet. Drink at your own risk.