Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder (Michael Chiarello) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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'.)
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