beverage · chilis · chocolate · drink · hot chili · hot chocolate · milk · rich · warm · winter

Hot Chili Hot Chocolate

Okay, so the title of this post might be a little misleading.  One might assume, from reading that, that I actually know how to make a good hot chili hot chocolate.  And well… That is only half true.  I know how to make a great hot chocolate, and adding the chili… well, let’s just say that when I made this recipe, I was a little too impatient to let it get the full zing of the peppers.  So, I chucked some cayenne in there, and it was delicious.  😛  I would make it again before I post this… But well, I’m not above posting my mistakes. We all make them. And also, it’s 85 degrees outside right now, so I don’t really feel like making another test batch of uber hot hot chocolate at the moment.  I dunno, it doesn’t seem like it would hit the spot quite as well as… some nice cold water.  😉

In case you’d like to follow my recipe, and apply the patience that I did not, here is what I did.  Let me know what success you have!  I know these chilies are HOT and it doesn’t take many of them to make something spicy…  So given the correct time to let the flavors seep out, I think this could be quite spectacular.  It was as I made it too, ‘cept that it wasn’t very spicy until I added the cayenne.  😀

Here is the recipe!

Hot Chili Hot Chocolate
Makes 6 servings

Ingredients:
6 c. 2% or whole milk
3/4 c. semi sweet chocolate chips, or good quality dark chocolate, chopped
1 tsp. vanilla
4-6 dried red chili peppers

Okay, so here’s what I did.  I stuck the milk and the chili peppers in a nice heavy pot, and warmed it up, whisking all the while (on medium heat– you don’t want the milk to burn) until it was all hot and steamy.  Then I added the chocolate, and whisked until it was melted and smoothly combined.  This might take a while; so be patient– The smooth hot chocolate you end up with is well worth it!  Then I stirred in the vanilla and let the mixture sit for 10 minutes to absorb the heat of the chili peppers before serving.

The spice was very slight at that point… So, like I said, I sprinkled in some cayenne, and voila– perfecto.  I don’t generally like to use powdered spices for drinks though, since I don’t like them floating around in my beverages… So, what I would do next time (and what I suggest you do), is this:

I don’t like to leave milk heating for too long, or sitting out hot for too long, so to get the full effect of the chili peppers, I would probably stick them in a small pot with about 1/2 cup of coffee (go ahead and use instant or leftover if you want– it’s just the coffee taste you’re going for, and that will do the trick).  Then simmer the coffee on LOW heat with the peppers for 20-30 minutes.  This will bring out a lot of the heat, and the taste of coffee compliments chocolate well… So I suspect this would do the trick.  Then heat up your milk, add your chocolate and coffee mixture, and then add the vanilla at the end.

Next time, that’s what I’m going to do.  I’ll let you know how it goes!  In the meantime, if you get to it first… Let me know how it turns out, or if you make any changes yourself.  I would love to hear all about it.  🙂

Thanks for stopping in– and don’t forget to comment!
–Naomi
P.S.  This week’s project is a good’un– so be sure to place your order soon if you want one.  When I post next Tuesday about the Raspberry Sponge Cake, I would love to know that YOU got to taste one.  They’re $20/ea this week only!

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