I'm famous in certain circles for these, but this kicked-up hot chocolate may just become my new claim to fame. It's sweet & spicy with tingling heat and an espresso kick... think of it as the cold weather alternative to those (in)famous brownies...
Mexican Hot Chocolate
makes 2 cups
What you need:
50 grams good bittersweet or semisweet chocolate 2 cups milk (anything but skim)
1 teaspoon instant espresso powder
1-2 tablespoons light brown or turbinado sugar, to taste
1-2 tablespoons light brown or turbinado sugar, to taste
½ teaspoon vanilla extract
1/2 teaspoon ground cinnamon
a pinch ground chipotle pepper
1/2 teaspoon ground cinnamon
a pinch ground chipotle pepper
How you make it:
Coarse chop chocolate and combine with remaining ingredients in a small sauce pot. Bring to a simmer, stirring frequently to melt & combine chocolate. Serve immediately.
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