Aztec Hot Chocolate
a drink recipe
Karyn Maier is a freelance writer and creator specializing in natural wellness, the botanical arts, and culinary creations that use herbs and spices. She has written for many industry and consumer publications in both new and traditional media, including ePregnancy, Fitness Link, Club Mom, Let's Live, Natural Living Today, Real Woman, The Herb Quarterly, American Fitness, Mother Earth News, Delicious!, Better Nutrition, etc. She is also the author of several books on using herbs, and a contributor to cookbooks. Ms. Maier is frequently interviewed as an expert by national magazines, including Real Simple and Mother Earth Living. She has also been a guest on several radio talk shows such as Gary Null's Natural Living, The Deborah Ray Show and Martha Stewart Living.
With a contrast of warm-and-spicy to cool-and-sweet, chile peppers and chocolate are excellent flavor partners. In this recipe variation, chipotle peppers add a little smokiness to the mix along with their chile heat. Adjust pepper amount and added sugar to suit your taste and tolerance for spicy.
TIME (ACTIVE) | 10 M
TOTAL | 10 M
1 SERVING
| 6 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
WHISK
Combine the milk and dark chocolate in a small saucepan. Whisk frequently over medium-low heat. Once the chocolate has melted, whisk in the cinnamon, chipotle powder, vanilla extract, salt, and brown sugar. Heat for an additional minute. Pour into a mug and serve.
This beverage is particularly satisfying with a splash of Grand Marnier stirred into the mug just before serving.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
morita
powder
Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$25
