December 23, 2013

recipe / 6 : Aztec Hot Chocolate

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We’ve always been huge fans of a great hot chocolate during the winter but it turned out that a little spiciness makes everything better.

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Our friend Vicky introduced us to this exotic recipe with chili and we ended up sipping it hot, in Mexico!

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Spicy Aztec Hot Chocolate (Serves 4-5) :

1 litre milk
300 gr dark chocolate
2 tablespoons honey or brown sugar
1 red chili pepper, split with seeds removed
1 Madagascar vanilla bean, split lengthwise
1 cinnamon stick
1 teaspoon fresh ginger

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The procedure:

Simmer milk in a saucepan with vanilla bean, cinnamon ,ginger and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let ‘steep’ for another 10 minutes. Strain out the spices and serve.

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This recipe gives you a warm, thick and deeply chocolaty result. The bitterness of the chocolate marries perfectly with cinnamon and vanilla while the chilli comes to slightly tingle your tongue.

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Ralph and her little fellow enjoyed it hot straight from a thermos, a cold and moody day, during their morning walk along the beach.

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photography and food styling by Gertrude Gary Milk, chocolate lover Ralph Miliband, recipe by Vicky

(post created especially for teapot.gr)

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