Chile Hot Chocolate Recipe
By
Kate Ramos
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The amount of cayenne in this recipe may look like a lot, but the cream and chocolate subdue it, making for a kick of spice and an empty cup.
What to buy: For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate.
Game plan: To make this for a party, quadruple the recipe, use a larger saucepan, keep the hot chocolate warm over very low heat or in a slow cooker, and serve it in shot glasses or demitasse cups.
This recipe was featured as part of our Valentine’s Day Menu.
INGREDIENTS
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 teaspoon cayenne pepper
- 5 ounces good-quality milk chocolate, coarsely chopped
INSTRUCTIONS
- Combine milk, cream, and cayenne in a small saucepan over medium heat and cook until simmering, about 4 minutes.
- Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.
I finally made this and trust me, there's no way you can impart "complexity" to this; even the cayenne is hard to find. VERY intense and not something I'll be craving too often--a little goes a long way.
I like the idea of making this with a "dark" milk rather than a dark chocolate. There a company called (I think) "endangered species" that makes a 43% milk that's delicious and would be perfect for this. They sell it at Whole Foods.
In Oaxaca we prepare the chocolate with water instead of milk, it makes it much lighter so you have the opportunity of drink more than one cup!
considering that this would be an occasional treat, not a regular night cap, why worry about the calories at all? It sounds amazing to me, but I like the dark chocolate idea
Why milk chocolate -- you're adding l plenty of dairy, I'd say skip the milk chocolate and add a smaller amount of dark (to your tastes of course). Also, I'm not sure where 23skidoo got 1100 calories per serving... I count about 700.
I had to make this dairy-free (cashew-based), and it was totally awesome. Extremely rich; it definitely tastes like 550 calories a serving. The cayenne is pleasant. And it's good with Drambuie.
I was about to make this, but I realized I'd basically be drinking a melted chocolate bar. The recipe seems to be 1100 calories, or 550 each for two drinks!
Maybe I'll try this at a party with small shot glasses, but no way would I drink half a cup of this on my own.
Thank you for this wonderful recipe! My children and hubby loved it. The Cayenne taste wasn't that strong either.
I am hosting a Ladies Night In tomorrow and we're making Mexican coffee with similar flavors only with cinnamon, cocoa and kahlua topped with whipped cream. Hot chocolate sound fab also!
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Ideas for liqueur: Isn't it obvious? Anything with a chocolate or coffee flavor as its base (think Kahlua and/or Godiva), or orange like Grand Marnier or Cointreau. I bet many other liqueurs would also be good . . . maybe mint? That might be an interesting contrast, or it might ruin the drink. I'd be curious to hear if someone tries it.
I'd like Drambuie, but that's me. Hmmm, that actually sounds like a good idea . . . for me, it's the amount of liqueur (or liquor) to add that throws me off. I tend to add too much. But after half a cup, who cares.
love the slow cooker idea if entertaining... I'd probably throw in a little sweet spices too (cinnamon-ginger-cardamom) to give it a little more complexity.
Also curious to see what liqueur would be ideal if I want to kick it up a notch...
I do this with cocoa (as above) and a small amount (less than 1/2 a teaspoon) of the sauce in a can of chipotle chilis. The chipotle imparts a smokey and spicy flavor -- tangy and provocative-- that cayenne lacks.