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Mayan Spicy Hot Chocolate

A spicy hot chocolate whisked until frothy and then topped with a honey vanilla whipped cream.

 

Chef Erwin Ramos of Ole Mexican Grill, located in Cambridge, MA, has won several "Best of Boston" awards, cooked at the James Beard House, and has been honored with an award for contributing to Mexican Gastronomy from the Ministry of Mexican Agriculture. He is a culinary pioneer and educator working to foster, promote, and elevate both traditional and modern Mexican cuisine in New England. 


Ingredients
For the Hot Chocolate
2
cups
whole milk
5
ounces
dark (bittersweet) chocolate, ground
1
teaspoon
Allspice
1
teaspoon
vanilla
1
teaspoon
ancho chili powder
1
teaspoon
salt
*
sugar, to taste
For the Whipped Cream
3
tablespoons
whipping cream
1
teaspoon
honey
1
teaspoon
vanilla
Directions
Whisk together milk, chocolate, allspice, vanilla, chili powder and salt in a small saucepan over low heat, until chocolate melts evenly.
Simmer 2 to 3 minutes until thickened.
Whisk so foam forms on top.
Taste and whisk in sugar if desired.
To make whipped cream: Beat cream until it starts to thicken.
Add vanilla and honey.
Continue beating until peaks form and cream reaches desired consistency.
Pour hot chocolate into mugs, top with whipped cream. Serve.

The base number of servings for this recipe is 2
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