Mayan Hot Chocolate
This can be made and then chilled and served cold... but even in 100+ heat..it is sooo good in the morning. Better than coffee! Adjust the hot pepper to taste.
1 chile pepper, cut in half, seeds removed
5 cups light cream, or whole milk or nonfat milk*
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate OR 3 tablets
Mexican chocolate, cut into 2-inch pieces
2 tablespoons granulated sugar or honey or to taste
1 tablespoon almonds or hazelnuts, ground extra fine
Add chile pepper to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chile 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. Add chile pepper infusion, a little at a time, making sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
Serves 6.
*Use whatever prep item you store including NIDO (full fat milk), Carnation (powdered evap milk), canned milk, canned cream, etc. If you use powdered/dried milk or powdered/dried milk substitute (e.g., powdered goats milk), you can make this up ahead of time and put it in small "zipper" bags. I use the jewelry/bead zip bags that I buy in bulk when they are on sale from craft stores or online.
This can be made and then chilled and served cold... but even in 100+ heat..it is sooo good in the morning. Better than coffee! Adjust the hot pepper to taste.
1 chile pepper, cut in half, seeds removed
5 cups light cream, or whole milk or nonfat milk*
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate OR 3 tablets
Mexican chocolate, cut into 2-inch pieces
2 tablespoons granulated sugar or honey or to taste
1 tablespoon almonds or hazelnuts, ground extra fine
Add chile pepper to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chile 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. Add chile pepper infusion, a little at a time, making sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
Serves 6.
*Use whatever prep item you store including NIDO (full fat milk), Carnation (powdered evap milk), canned milk, canned cream, etc. If you use powdered/dried milk or powdered/dried milk substitute (e.g., powdered goats milk), you can make this up ahead of time and put it in small "zipper" bags. I use the jewelry/bead zip bags that I buy in bulk when they are on sale from craft stores or online.