Mayan Hot Chocolate
Rich hot chocolate infused with vanilla, hazelnuts, Ceylon cinnamon, and chile heat.
Ingredients
- 20 Sonoran chile peppers (or 1–2 regular hot peppers)
- 1 pint whipping cream
- 1 gallon whole milk
- 2 vanilla beans, split lengthwise
- 2 ounces hazelnuts, chopped
- 1 teaspoon Ceylon cinnamon
- 20 ounces semisweet hot chocolate
- 4 ounces unsweetened chocolate
- 2 tablespoons honey
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.
