So, I decided to spice up the eclairs that I made recently to go with last night’s Mexican meal. I used the same recipe, but added about 1/8 tsp. of Cinnamon Spice Blend to the vanilla filling and 1 teaspoon of McCormick Cocoa Chile Blend to the chocolate glaze. I really liked the original version a lot, but this was a fun variation, too. I have had fun playing with chocolate and spices in the past (with Winter-Spiced Molten Chocolate Cakes here and Cinnamon Cupcakes with Chile-Chocolate Buttercream here.) There was just enough chile “kick” in these without being too hot and the cinnamon really added a lot of depth to the filling. If I’m going to do this again, it’s probably not worth using a subtle vanilla bean, if I’m just going to cover it up with cinnamon. If I doctor it again, I’d probably use vanilla extract in the filling and not waste the effort (and money!) on a vanilla bean unless I’m keeping the filling plain vanilla, where the bean’s flavor can be appreciated.