20Sonoran chile peppers (or 1–2 regular hot peppers)
1pintwhipping cream
1gallonwhole milk
2vanilla beans, split lengthwise
2ounceshazelnuts, chopped
1teaspoonCeylon cinnamon
20ouncessemisweet hot chocolate
4ouncesunsweetened chocolate
2tablespoonshoney
Instructions
Chile Infusion
Crush the chile peppers in a small dish; put peppers into a saucepan, and add 2 cups boiling water.
Cook until liquid is reduced to approximately 1 cup. Strain water, discard peppers, and set aside.
Hot Chocolate Base
In a large pot, combine cream, milk, vanilla beans, hazelnuts, and cinnamon. Warm over medium heat until bubbles form around edge of pot, whisking occasionally so milk doesn’t burn.
Reduce heat to low. Add semisweet and unsweetened chocolate and honey. Whisk occasionally until chocolate is melted. Turn off the heat. Remove vanilla beans and strain out the hazelnuts.
Finish
Add the chile-infused water a little at a time until desired heat is achieved, tasting after each addition.
Notes
From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
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