Mayan Hot Chocolate

Makes 6-8 mugs

2 cups water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla ean, split lengthwise
1 to 2 cinnamon sticks
8 ounces ittersweet chocolate or ! talets Me"ican chocolate, cut into 1#$-inch pieces
2 talespoons sugar or hone% (to taste)
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream
&arge 'auce (an
Medium 'auce (an
'trainer
)hisk
*nife (for ingredient preparation)
+'tove
,n a large saucepan over medium-high heat, add chile pepper to oiling water-
.ook until li/uid is reduced to 1 cup-
0emove chile pepper1 strain water and set aside-
,n a medium saucepan over medium heat, comine cream or milk, vanilla ean and
cinnamon stick until ules appear around the edge1 reduce heat to low-
2dd chocolate and sugar or hone%1 whisk occasionall% until chocolate is melted and
sugar dissolves-
3urn off heat1 remove vanilla ean and cinnamon stick-
2dd chile-infused water, a little at a time, tasting to make sure the flavor isn4t too strong-
,f chocolate is too thick, thin with a little more milk-
'erve in small cups and offer ground almonds or hazelnuts and whipped cream.
+More 5ot .hocolate 0ecipes 6
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