Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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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