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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 cups chocolate shavings, scharffen berger or callebaut |
1 cup cocoa powder, scharffen berger or cacao barry |
2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar |
1 tablespoon ancho chile pepper powder |
1 tablespoon cornmeal |
1 cup 2 percent or whole milk |
1/3 cup heavy cream |
2 cinnamon sticks |
whipped cream, as an accompaniment |
corn husks and ancho chile powder, as a garnish |
Directions:
1. In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
2. In a saucepan, combine the milk and cream and heat until warm over medium high heat.
3. Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
4. After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.
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