Mayan Hot Chocolate
Rich hot chocolate infused with vanilla, hazelnuts, Ceylon cinnamon, and chile heat.
Instructions
Chile Infusion
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Crush the chile peppers in a small dish; put peppers into a saucepan, and add 2 cups boiling water.
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Cook until liquid is reduced to approximately 1 cup. Strain water, discard peppers, and set aside.
Hot Chocolate Base
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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.
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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
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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.
