Mexican Drinking Chocolate |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Ingredients:
1 1/4 lbs dark chocolate, finely chopped (61-66% cacao) |
2 1/4 cups heavy cream |
2 vanilla beans, split and scraped |
2 teaspoons ground cinnamon |
1/2 teaspoon dried chipotle powder |
1/4 cup light corn syrup |
1/2 teaspoon almond extract |
8 cups milk |
Directions:
1. Put chocolate in a large bowl.
2. Combine cream, vanilla beans (seeds and pods), cinnamon and chile powder in a saucepan. Bring to a boil, stirring often. Remove from heat. Press vanilla pods against sides of pan to extract any remaining seeds and cream; discard pods.
3. Pour cream over chocolate and stir until melted. Add corn syrup and almond extract; stir until smooth.
4. Package in very clean 1 cup jars. Refrigerate up to 2 weeks.
5. To serve, combine 1/4 c ganache (use a heated spoon to scrape ganache out of jar) with 1/2 c hot milk and stir until smooth.
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