Missy Wombat's Note:
Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate.
My Private Note
Units: US | Metric
- 1 chili pepper, cut in half,seeds removed
- 5 cups light cream or 5 cups whole milk or 5 cups nonfat milk
- 1 vanilla bean, split lengthwise
- 1 -2 cinnamon stick
- 8 ounces bittersweet chocolate or 3 pieces mexican chocolate, cut into 2 inch pieces
- 2 tablespoons sugar or 2 tablespoons honey, to taste
- 1 tablespoon almonds or 1 tablespoon hazelnuts, ground extra fine
- 1Add chili pepper to 2 cups boiling water.
- 2Cook until liquid is reduced to 1 cup.
- 3Remove chili pepper; strain for stray seeds, and set aside.
- 4In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
- 5Heat over medium flame until bubbles appear around the edge.
- 6Reduce heat to low.
- 7Add chocolate and sugar or honey.
- 8Whisk occasionally until chocolate is melted and sugar dissolves.
- 9Turn off heat.
- 10Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
- 11Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
- 12If chocolate is too thick, thin with a little more milk.
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Nutritional Facts for Mayan Hot Chocolate
Serving Size: 1 (251 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 417.4
- Calories from Fat 354
- Total Fat 39.3 g
- Saturated Fat 24.1 g
- Cholesterol 132.0 mg
- Sodium 85.3 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.2 g
- Sugars 4.9 g
- Protein 5.8 g
The following items or measurements are not included: