- 1 chile pepper, cut in half seeds removed
- 5 cups light cream, or whole or nonfat milk
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick
- 8 ounces bittersweet chocolate, or 3 tablets Mexican Chocolate
- 2 tablespoons sugar, to taste
- 1 tablespoon ground almonds, or hazelnuts
ingredients
directions
1. 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. |
2. In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick. Heat over medium heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. |
3. 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. |
Categories
Beverages
