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.
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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