Recipe courtesy of Michael Chiarello
Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3/4 cup water
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 heaping tablespoon instant espresso
  • Pinch salt
  • 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
  • 2 cups whole milk
  • Vanilla ice cream
  • Chili powder

Directions

Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)

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