Make this spicy hot chocolate your Love Potion No. 9.

2 tablets Mexican chocolate (Ibarra)
½ teaspoon cinnamon
½ teaspoon anise
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon allspice
½ teaspoon nutmeg
1 tablespoon hot New Mexican red-chile powder
2 tablespoons blue-corn meal
2½ cups milk or half-and-half
1 clove
2–3 rose petals
4 tablespoons agave nectar
1 pinch salt

Using the coarse side of a box grater, grate chocolate tablets.
Set aside.

Place all ground spices in sauté pan over medium heat. Stirring frequently, toast spices until slightly darker and aromatic. Add chile powder and toast 1 minute more, stirring constantly. Remove spices from pan and set aside. In small saucepan, toast blue-corn meal over medium heat until aromatic (3–4 minutes), stirring frequently. Add milk and whisk to combine thoroughly. Combine chocolate, spices, blue-corn milk, and all remaining ingredients. Bring to simmer, stirring occasionally. Adjust seasonings to taste and serve in warm mugs.

Makes about 3 cups.