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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mayan Hot Chocolate from "Chocolat" Recipe

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This recipe for Mayan Hot Chocolate from "Chocolat" is from The Monthie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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