Thursday, October 11, 2012

Mexican Hot Chocolate with Puya Chilies and Vanilla

Now that fall is here and the morning weather is brisk, I love a cup of hot chocolate with breakfast. And since it’s chilly outside, I figured I might as well put a chili in my hot chocolate. It's hot chocolate for grown ups, not overly sweet, with a touch of heat. Hurray for fall!

Mexican Hot Chocolate with Puya Chilies and Vanilla
by Allison Donel
adapted from this recipe for Aztec Chili Hot Chocolate

1 2/3 cups milk
1/2 Marx Foods Tahitian Vanilla Bean, split lengthwise
2 Marx Foods Dried Puya Chilies, split with seeds removed
1 cinnamon stick, around 3-4"
2 ounces 62% cacao chocolate - grated

Add all ingredients except the chocolate to a small saucepan. Slowly bring to a simmer, and cook for just a minute or two. Add the grated chocolate and continue on a low simmer for about 5 minutes. Whisking the mixture will help it not to stick to the bottom of the pan. Remove the cinnamon stick and vanilla bean before serving. Serves two.

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