South Of The Border Silky Hot Chocolate
From jimrug1 16 years agoIngredients
- 2 cups boiling water shopping list
- 1 Red Chile pepper, (Jalapeno or Serrano)cut in half, seeds removed. shopping list
- 5 cups light cream or whole milk shopping list
- 3 Tablets mexican chocolate, cut into 1/4-inch pieces or 8 oz High Quality (70% cocoa or more) bittersweet chocolate shopping list
- 1 vanilla bean, split lengthwise or 1Tsp vanilla extract shopping list
- 3 Tbls honey, or to taste shopping list
- 1 to 2 cinnamon sticks shopping list
- l Tbls almonds or hazelnuts, ground extra fine shopping list
- whipped cream shopping list
- Aged tequila (Optional) shopping list
How to make it
- Note: Use 1 Cinnamon Stick if you are using Mexican Chocolate and 2 sticks if you are using Bittersweet.
- In a large saucepan, bring the 2 Cups of water to a boil. Add Chile Pepper and simmer until the liquid is reduced to 1 cup. Remove
- Chile Pepper; strain the water and set aside.
- In a medium saucepan over medium heat, combine Cream or Milk, Vanilla Bean and Cinnamon stick until bubbles appear around the edge. Reduce heat to low; add Chocolate and Honey; whisk occasionally until Chocolate is melted. Turn off heat; remove Vanilla Bean and Cinnamon stick. Whisk in the Chile Water. If Chocolate is too thick, thin with a little more Milk and heat through.
- Serve in Mugs and garnish with ground Almonds or Hazelnuts and Whipped Cream. If desired, add a splash of aged Tequila
The Rating
Reviewed by 13 people-
oh my goodness! Wowee - delicious!
jett2whit in Union City loved it
-
Sounds luscious and delicious...and tequila always kciks a party up a notch or two. High 5 - great recipe, Jim. :)
lunasea in Orlando loved it
-
******************************************************
THIS IS A BLUE RIBBON RECIPE
******************************************************
THIS RECIPE HAS WON 2 PRIZES:
THE October Drink - Fall Hot Chocolate : BEST RECIPE
a...moreelgab89 in Toronto loved it
Reviews & Comments 15
-
All Comments
-
Your Comments