Deep, Dark, and Delicious!
(Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chile Powder)
This recipe is dedicated to my aunt, Dell Marie Eudy! A wonderful spicy drink for the winter holidays...
3/4 cup water
1 vanilla bean (or 1 teaspoon vanilla extract)
3/4 cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated (I use Abuelita Mexican Chocolate wafers)
2 cups whole milk
Vanilla ice cream
New Mexico Hot Red Chile powder (or your favorite brand and heat level)
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chile powder on top.
You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo', see image above.)
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