So this week, the cocoa topic is to share a hot cocoa recipe with everyone. I usually just use a packet, but I decided to dig around on foodnetwork, and I came across some from my favorite chefs. I’ll post the one I really want to try RIGHT NOW, and link to the ones that I am also interested in.
Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
Recipe courtesy by Michael Chiarello
- 3/4 cup water
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 heaping tablespoon instant espresso
- Pinch salt
- 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
- 2 cups whole milk
- Vanilla ice cream
- Chili powder
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a ‘molinillo’.)
Doesn’t that look yummy??? I love Michael – all of his recipes are simple but crowd pleasing, and most of them can be done ahead so you enjoy the day of entertaining!