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.
Our friend Vicky introduced us to this exotic recipe with chili and we ended up sipping it hot, in Mexico!
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
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.
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.
Ralph and her little fellow enjoyed it hot straight from a thermos, a cold and moody day, during their morning walk along the beach.
photography and food styling by Gertrude Gary Milk, chocolate lover Ralph Miliband, recipe by Vicky
(post created especially for teapot.gr)