Chile Hot Chocolate Recipe
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.
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 teaspoon cayenne pepper
- 5 ounces good-quality milk chocolate, coarsely chopped
- 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.
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