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.| by Kate Ramos
- 1Combine milk, cream, and cayenne in a small saucepan over medium heat and cook until simmering, about 4 minutes.
- 2Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.