Tipsy Xocolatl (Aztec Chocolate)
Ingredients
- 1 Quart Light Cream
- 2 Small Hot Chili Peppers
- 2 Tbsp Agave syrup
- 1 each vanilla Beans, split open
- 2 Cups Baking chocolate or chocolate chips
- 2 3 inch Cinnamon Sticks
Instructions
- Place all ingredients except chocolate in a pot over medium heat. Bring to a simmer. Allow to steep for about 5 minutes so the vanilla, chili, and cinnamon have time to flavor the cream. Then whisk in the chocolate. Be careful to make sure it all melts evenly.
- Strain out the vanilla, cinnamon, and chilies. Serve hot. You can top with whipped cream and cinnamon sugar if desired.
Notes
You can rinse the vanilla, cinnamon and chili after you strain them out and re-use. We like to put the cinnamon and vanilla beans into separate containers of sugar to make vanilla and cinnamon sugars respectively. You can put the chilies in salt to make a spicy salt too. Or, you can put them in oil or vinegar.