Aztec Hot Chocolate
Ingredients
- 1 Quart Light Cream or half and half May substitute milk
- 8 oz Chocolate shavings, chips, or drops (use your favorite type)
- 1 3 inch Cinnamon Stick
- 1/2 4 inch Vanilla Bean
- 1 small Hot fresh Chili (may substitute chili powder)
- Marshmallow, whipped cream, or other garnish
Instructions
- Put the cream in a heavy pot. Split the vanilla bean and scrape the seeds into the cream. Add in the pod as well. Split the chili and remove the seeds and stem. Add the cinnamon stick and chili. Bring the cream up to a low simmer over low to medium heat. You don't want to boil it. You just want to infuse the cream with the flavors. Simmer for about 10 minutes.
- Whisk in the chocolate until it is evenly dissolved. Stir constantly to avoid scorching and sticking.
- Remove the vanilla pod, cinnamon stick, and chili. Pour into prepared glasses or mugs. A nice touch is to dust the rims with a mixture of sugar, cinnamon, and chili powder. Top with marshmallows or other topping if desired.
Notes
We use cream for ours. If that sounds too rich for you, substitute milk. You could even use vegan milks like almond or coconut.
You may also substitute chili powder for the chili. We use fresh chilis to get a more rounded flavor.
The type of chocolate used depends on your taste. Milk chocolate is generally sweeter than heavier cocoa content chocolates. You can also adjust the amount of chocolate to your tastes.
And, we use vanilla beans. But, again, you can use extract if you want.