I’m so excited to have Tameri Etherton be my first guest post on my new website!  (Don’t you love it btw??)

I only recently met Tameri this past summer in my Wana class, but she has become the type of friend that I don’t ever want to give up. The support I’ve had from Tameri (and the rest of my wana family) has been phenomenal! She recently had me on her blog this week talking bout why I love Indie Publishing so much. If you haven’t checked it out, you should 🙂

So, sit back, enjoy and get ready for a chocolate post 🙂


Hey Steena, it’s great to be over here on your blog, thank you so much for inviting me to hang out today!

You know, I was reading your friend Daniel’s post on chocolate and porn and it got me thinking… dangerous, I know. If you didn’t get a chance to read Daniel’s insightful post, you can read it here!

So, what was it that he said that got my attention? Was it the spankings, or the porn? Well, neither actually. He said back in the day chocolate was reserved for royalty and high ranking priests and then he talked about denatured pabulum and my brain went all fuzzy wishing it had some of that royal hot chocolate.

Well my friends, you are in luck! I did some searching on the internet and found not one, not two, but three recipes for you to try.

Want a little kick in your cocoa? Try this recipe from Mary Sue Milliken and Susan Feniger.

Venezuelan Spiced Hot Chocolate


  • 1/2 gallon whole milk
  • 5 whole allspice berries
  • 3 whole star anise
  • 2 cinnamon sticks
  • 1 large strip of orange zest
  • 8 ounces bittersweet chocolate, coarsely chopped (at least 58% to 60% cacao)
  • 2/3 cup dark rum
  • marshmallows (optional)


Combine milk with spices, orange zest, and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and strain spice-infused milk into another large heavy pot, discarding spices. Add chocolate and rum to milk. Cook gently over low heat, whisking briskly until chocolate is completely melted. Serve immediately accompanied by marshmallows, if desired.

Want to spice things up a bit? This recipe has a kick!

Mayan Spicy Hot Chocolate


  • 2 – 3 tablespoons whipping cream
  • 2 cups whole or low-fat milk (whole makes it creamier)
  • 5 ounces dark chocolate (bittersweet or at least 55% cacao)
  • 1/2 teaspoon ground cinnamon, plus more for garnish
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground red pepper, plus more to taste and garnish
  • 1/8 teaspoon salt
  • sugar to taste


Whisk cream in a small bowl until thick. Let chill in the refrigerator until needed. Whisk together milk, chocolate, cinnamon, vanilla, red pepper, and salt in a small saucepan over low heat. Whisk until chocolate is evenly melted. Simmer until thickened, 2 – 3 minutes. Keep whisking until foam forms on top. Whisk in sugar if desired and then pour chocolate into mugs. Top with whipped cream; sprinkle with cinnamon and red pepper if desired. Enjoy!

And… because St. Paddy’s Day is almost here ~ I’ve got a super easy recipe for you to make for the festive day.

Easy Mint Hot Cocoa


  • 6 Andes chocolate mints
  • 16 ounces milk
  • cocoa mix
  • mini marshmallows if desired


in a small saucepan heat the milk until just boiling. Add in the mints and stir until melted. Whisk in the cocoa mix until well blended. Pour into mugs and top with mini marshmallows.

There you have it. Three ways to treat yourself like royalty. Because it’s like Steena says, ‘In the end, all things succumb to chocolate’.


Thanks darlin! I have the perfect vanilla biscotti recipe that I think will go with these recipes! Thanks for being on my blog – and for being my first guest post!!!

If this is the first time meeting Tameri – please check out her website and follow her on twitter. She’s amazing 🙂

Twitter @TameriEtherton