Hot chocolate and salabat

During the holidays my lola makes hot chocolate and salabat, or a spicy-tasting, sweet ginger tea. Winter in SD this year feels colder than usual, more like a Bay Area winter.

For hot chocolate:
8 oz good-quality dark or milk chocolate (cocoa that wasn't processed with alkali)
2 cups milk
2 cups water
1-2 pinches chili powder
1 pinch cardamom
1 pinch cinnamon
1 tsp vanilla extract

In a medium pot, heat milk and water over medium heat until the milk begins to bubble. Turn the heat down to medium-low. Break the chocolate into bite-sized pieces and add to the pot. Add spices and vanilla extract. Stir until all the chocolate melts, and let simmer for at least 10 minutes or until you can't stand the wait any longer and simply must have a sip. Serve in mugs.

For salabat:
1 palm-sized piece of fresh ginger (fresh is important--powdered lacks juices)
Brown sugar to taste (I used 1/4 cup + 1 T Splenda--my lola uses 1 cup brown sugar)
4 cups water

In a medium pot, bring water to a boil. Meanwhile, peel and slice ginger. Smash each piece with a mortar and pestle or the back of a spoon to release the flavorful juices and add to water. Stir in sugar until it dissolves. Let simmer over medium heat for at least 10 minutes. The longer you let the ginger steep, the stronger the flavor will be. This stuff will warm you up inside and out.