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Mayan Hot Chocolate from "Chocolat" Recipe

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This recipe for Mayan Hot Chocolate from "Chocolat", by , is from The Monthie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Ramsdale
Added: Thursday, December 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 chile pepper, cut in half, seeds removed
5 c. light cream, or whole milk or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 oz. bittersweet chocolate OR 3 tablets
Mexican chocolate, cut into 2-inch pieces
2 T. sugar or honey or to taste
1 T. almonds or hazelnuts, ground extra fine

Directions:
Directions:
Add chile pepper to 2 c. 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, think with a little more milk.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
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! I use more hot pepper than called for.

 

 

 

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