personal blog

photo and recipe for 2008-03-29: mayan hot chocolate
mayan hot chocolate

Last night I sent Marty a recipe for peanut lime noodles, and he responded with this one for Mayan hot chocolate. Amazingly, I had all the ingredients on hand (except the whipped cream). I did run out of milk and have to substitute a little goat's milk.

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

In a large saucepan over medium-high heat, add chile pepper to boiling water. 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.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.
To food by Beth on 2008-03-29.
So was it any good? (I haven't made it yet.)
3.30.2008 2:23pm
beth (www):
What kind of question is that?! It has chocolate and cream and cinnamon in it!

Yes, it's very good. I don't know that it really has anything over regular hot chocolate (the kind you make by whisking actual chocolate into milk) but it's a lot more fun to make, with the chili peppers and vanilla beans and everything.
3.30.2008 6:34pm