Prep 5 mins
Cook 5 mins
Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate.
- 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
- Add chili pepper to 2 cups boiling water.
- Cook until liquid is reduced to 1 cup.
- Remove chili pepper; strain for stray seeds, and set aside.
- In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
- Heat over medium flame until bubbles appear around the edge.
- Reduce heat to low.
- Add chocolate and sugar or honey.
- Whisk occasionally until chocolate is melted and sugar dissolves.
- Turn off heat.
- Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
- Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
- If chocolate is too thick, thin with a little more milk.
Mayan hot chocolate does not contain milk or cream.
when made right this is VERY GOOD! the pepper adds a unique spice and gives the recipe its flavor. it is a thick chocolate drink that can only be drunk in small portions but it is very satisfying. I did have a little bit of trouble getting it to come out right, but it was worth it!
Hi- I have not tried this yet, but can hardly wait to do so! Have yet to find a source for vanilla bean as well as does the hot pepper need to be fresh, or dried?