Had a wild hair in my ass to make ‘Mayan’ or mexican style hot chocolate for dessert. Heated four cups of milk and melted in a half cup of Belgian chocolate, thickened with a teaspoon of flour.
Into that went a masala-like mixture of nutmeg, clove, cinnamon, and freshly-toasted Arbol chillis. These things are hot and fierce.
Finished it with a bit of sugar and some vanilla.
Hmmmm odd taste. Matilda (the insane chilli-eating Myanamar lady) encouraged me to pile on the arbol. The result was a bizarre drink that, when it wasn’t searing your throat, tasted sort of like masala tea mixed with hot chocolate.
My throat was numbed from drinking the hot chilli, and my forehead had a sweat. I don’t think I’ll make this a regular drink.
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Wait till the chilies “exit”…………….might need numbzit ass wipes!!!
i can give you better mayan hot chocolate instructions once i look at my notes at home, but in the meantime, have you ever tried mango with chile, lemon, and salt? it’s bracing, refreshing, and yummy.
Next time go plyering instead……
We inhaled Arbol-dust for this stinking recipe?!
If you had told me you were planning to mix with chocolate- you’d have vaccuum-sealed your own freaking peppers!!
“Ingrid’s Spicy Hot Chocolate”
2 1/4 cups whole milk
2-4 tablespoons mineral/filtered water
1/2 vanilla bean, split open
pinch ground ginger
pinch ground cinnamon
pinch finely ground black pepper
pinch ground anise
3 1/2 ounces Pralus Trinidad choclate, finely chopped
3 tablespoons sugar free scharffen berger powdered chocolate
4-8 tablespoons sugar
3 tablespoons light cream
1) heat milk, water, vanilla bean, ginger, cinnamon, pepper, and anise in a saucepan over low heat until hot.
2)add the chocolate & cocoa, whisking vigorously to prevent the chocolate from sticking to the pan & developing a burnt flavor.
3)add 4 teaspoons sugar and stir until dissolved. add cream and wisk again. taste for sweetness and add more sugar if needed.
4)remove from heat and leave chocolate to rest in a cool place for 45 minutes. remove the vanilla bean.
5)return chocolate to low heat, whisking in air to make it frothy, and heat until hot. serve immediately.
4 servings
taken from ‘the chocolate connoisseur’ by chloe doutre-roussel