Description
A slightly spicy and incredibly rich chocolate drink, loosely based on Aztec chocolate drinks, but sweet enough for modern tastes. Perfect for cold winter evenings.
Ingredients
- 12 ounces, fluid Milk (soy Or Almond Milk Also Works Fine)
- 1-⅝ ounces, weight Ibarra Mexican Chocolate (1/2 Disk)
- 1 ounce, weight 70% (or More) Cacao Chocolate
- ⅛ teaspoons Cayenne Pepper (adjust To Taste)
Preparation
Heat the milk over a low flame, and stir cayenne powder in when the milk is warm.
Grate/chop/make small pieces out of both chocolates.
When milk is “can’t stick your finger in it but not yet boiling” temperature (love those precise directions, don’t’cha!), start adding the chocolate, while stirring constantly.
When chocolate is totally melted into the very hot milk, pour into a high-sided container, and use an electric whisk (like an Aerolatte), stick blender, or regular whisk to froth it.
Serve in demitasse cups, if you want to be stylish.
Alternate option: Refrigerate it, and froth and serve cold.
