The Pittsburgh Penguins finally won their first game at the Consol Energy Center last night!
Really, that's the important thing. Alex Goligoski's game-winning goal in overtime broke the Consol Curse, *and* he did it in the cursed blue uniform! On the power play, even! That's some powerful mojo on Goligoski's part right there. Of course, the reason last night's game against the New York Islanders was tied in the first place is because the referees screwed up. They called a clean shoulder-to-shoulder hit by Kris Letang on Blake Comeau (who has a future in Hollywood) an illegal head shot, giving Letang a major and a game misconduct. Since the Islanders actually aim for the net when they have a power play, they scored two goals fairly quickly. Comeau "healed" enough to assist on the second. I'm hoping the referee's smart enough to feel incredibly stupid today.
Last night, I made Mexican-style hot chocolate. This is the kind with the solid bars, not the powdered mixes. I added espresso-flavored vodka. When the Penguins couldn't seal the deal in the 6 minutes of power play Nino Niederreiter handed them, I added a bit more! I made the chocolate super-thick because the vodka thinned it out a bit. This isn't going to be an every-game thing for me simply because it's very rich and I don't want my super-loose jersey to fit perfectly again, but it's good for one night.
The measurements are weird for a reason. I want to stress that this will make 2 servings. A tablet of Mexican chocolate usually makes 4. I mixed in 2 ounces espresso-flavored vodka, but as I said, I added more a bit more and ended up with 3 ounces. My wife doesn't drink; she combined her hot chocolate with coffee and liked that lots.
1/2 tablet Mexican-style chocolate
2 cups milk
1 or 2 tablespoons sugar
1 teaspoon cinnamon
dash cayenne pepper
3 ounces espresso-flavored vodka per mug of hot chocolate
Heat 2 cups milk and 1/2 tablet chocolate in a medium saucepan over medium-high heat. Keep mixing with a wire whisk until mixture is frothy and starts to boil. Remove from heat; add sugar and spices. Pour into 2 mugs. Let it cool just a little, then stir 3 ounces espresso-flavored vodka into each mug.