Spicy Hot Cocoa
Indulge in a rich and spicy treat with this unique twist on traditional hot cocoa. The combination of dried red chilies and unsweetened cocoa powder creates a luscious and complex flavor profile that is sure to warm you up from the inside out. Topped with a cinnamon stick for a touch of aromatic sweetness, this cozy drink is perfect for a chilly day or a festive gathering.
— Constant Cookbook
Ingredients
- 2 dried red chilies
- 6 Tbs. unsweetened cocoa powder
- 2 Tbs. sugar
- 1/3 cup water
- 1 cinnamon stick, about 1 1/2 inches long, plus more for garnish
- 2 1/2 cups milk
- Whipped cream for garnish (optional)
Instructions
- Open the chilies over a saucepan and release the seeds. Add the chili pods, cocoa powder, sugar and water. Set over low heat and cook, stirring, until the mixture forms a smooth paste, 3 to 5 minutes.
- Add the cinnamon stick and milk and stir until the paste is completely dissolved. Cook until hot, about 5 minutes. Do not allow the mixture to boil. Strain the hot cocoa into 4 mugs and garnish each with a cinnamon stick or a dollop of whipped cream. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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