Spiced Hot Chocolate  A recipe for Hanukkah.   Print this
pagePrint page hot chocolate  During Hanukkah, yellow mesh bags
of chocolate gelt appear out of nowhere, and just seem to
multiply. Every party must have some, and every dreidel game
demands them. Unfortunately, the appeal of eating those foil-
wrapped coins can wane long before the cache of sweets does.  As
the last Hanukkah candles burn, you may wonder what is to become
of all those creamy treats. You may even feel some guilt about
the extra gelt. My solution? Take a cue from two sources that
know their cocoa: Max Brenner, the all-chocolate restaurant that
began in Israel and has since spread to serve chocoholics across
multiple continents, and the Aztecs, who first made the cacao
bean part of the menu.  From the candy cafe, I draw on its lava-
like hot chocolate. From the ancient civilization, I take the
peppy blend of spices that accompanied the drink's savory
ancestors.<<< Less   1/2-1 cup leftover Hanukkah gelt (or other
chocolate candy), at room t