- 8 oz bittersweet chocolate or 3 tablets of Mexican chocolate, cut into ¼ inch pieces
- 1 chili pepper, pitted and cut in half
- 5 cups light cream or whole milk
- 1 tablespoon almonds, ground
- 2 cinnamon sticks
- 1 vanilla bean, split vertically
- Whipped cream
- 2 tablespoons white granulated sugar
- 2 cups boiling water
Prepare 2 saucepans, one larger than the other.
Put the larger saucepan over medium-high heat. Pour 2 cups of water and bring to a boil, then toss in chili pepper. Cook until water has evaporated into 1 cup. Remove chili pepper, then strain water and set aside.
In the other smaller saucepan, put over medium heat and cream the milk, vanilla bean, and cinnamon sticks until small bubbles appear over the edges of the saucepan. Don’t let it boil through, reduce to low heat.
Add chocolate pieces and granulated sugar afterwards. Make sure that you are stirring constantly until the chocolate has melted and all sugar granules have dissolved into the mixture. Remove from heat and take the cinnamon sticks and vanilla bean from the pan.
Gently pour the chili-infused water, make sure you do this a little at a time, all the while tasting the mixture to taste the chocolate’s strength. If chocolate is too thick, add some more milk.
Pour your hot chocolate into a large mug and top with whipped cream with a finish of ground almonds. Get a sweet pastry to get along with this wonderful hot chocolate.
Sit back and enjoy your Aztec choco!