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Hot Hot Chocolate
The weather has been a little erratic this winter. But we’re still skiing up a storm — no pun intended. In this version of a traditional Mayan chocolate drink, you get a little spike of heat from the chili. If you need a bigger spike, throw a little Irish Cream into the mix.
Ingredients
1 chili pepper, cut in half, seeds removed
5 cups cream
1 tsp vanilla
1 to 2 cinnamon sticks
3 tablets dark chocolate (100 g each), cut into 1/4-inch pieces
2 tbsp sugar or honey, or to taste
l tbsp hazelnuts, ground extra-fine
whipped cream
Method/Steps
In a medium saucepan over medium heat, combine cream, vanilla, chili and cinnamon stick and warm until bubbles appear around the edge.
Reduce heat to low and remove the chili. Add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove cinnamon stick.
If the hot chocolate is too thick or too spicy, thin with a little more cream. Be careful not to overdo it.
Serve in small cups with some ground hazelnuts and whipped cream on top.