Mayan Hot Chocolate

1. 1

   Add chili pepper to 2 cups boiling water.

2. 2

   Cook until liquid is reduced to 1 cup.

3. 3

   Remove chili pepper; strain for stray seeds, and set aside.

4. 4

   In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.

5. 5

   Heat over medium flame until bubbles appear around the edge.

6. 6

   Reduce heat to low.

7. 7

   Add chocolate and sugar or honey.

8. 8

   Whisk occasionally until chocolate is melted and sugar dissolves.

9. 9

   Turn off heat.

10. 10

    Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.

11. 11

    Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.

12. 12

    If chocolate is too thick, thin with a little more milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.