Mayan Hot Chocolate

champurrado
Our Mayan Hot Chocolate recipe is a spicy hot chocolate made with chile-infused milk,  cinnamon, nuts and vanilla.
  • PrepN/A |
  • TotalN/A |
  • Serves 6

Ingredients

    • 1 chile pepper, cut in half, seeds removed (use gloves) then cut into 1/4"pieces
    • 5 cups light cream or whole or nonfat milk
    • 2 cups water
    • 1 to 2 cinnamon sticks
    • 8 ounces bittersweet chocolate or 3 tablets
    • Mexican chocolate
    • 1 whole vanilla bean, split lengthwise
    • 2 tablespoons sugar or honey, or to taste
    • Whipped cream
    • 1 tablespoon almonds or hazelnuts, ground fine

Instructions

In a large saucepan over medium-high heat, heat water to boiling; add chile pepper. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain 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 sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves.

Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk. Optional:  Froth with a traditional molinillo.  


Serve in small cups and offer ground almonds or hazelnuts and whipped cream.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource