Sharpies and toddlers, bermuda shorts with boots, the words “fat free’ and “sour cream” . . . . some things just don’t go together, you know? While at first glance it may seem that chocolate and chipotle chili powder fall into that category, Jenny’s Rustic Mayan Truffles prove otherwise.
I discovered them years ago while rummaging through Nourished Kitchen for Kale and Potato Soup with Chorizo, and they opened up a new world of flavor for me. Since then, I’ve discovered many ways to savor the pairing. This rich, velvety Mexican hot chocolate is one of my favorites – it balances notes of cinnamon and vanilla with the exotic warmth of chipotle chili powder.
Like most of my recipes – this salted caramel for example – this hot chocolate takes just a few minutes to whip up. As an unexpected bonus, I’ve found that when I add the optional cayenne I get to finish my whole cup. That’s quite a feat in a house with three little ones who consider all things sweet community property!
And while, yes, most recipes are best savored with a loved one, this particular one also lends itself well to a quiet moment alone. I hope you love it!
|Mexican Hot Chocolate|| |
- 1 cup whole milk
- 2 ounces fair trade 70% dark chocolate bar (broken into small pieces) or ¼ cup chocolate chips
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon chipotle chili powder, or more to taste
- pinch of cayenne pepper, optional
- Finely ground sea salt
- whipped cream
- additional chocolate shavings
- Pour milk in a pot and place over medium heat. Add in the chocolate and stir until well-combined. When the chocolate is melted, add the vanilla, cinnamon, chipotle powder, salt, and additional sweetener/ cayenne pepper if using. If you have an immersion blender, give the hot chocolate a quick whir before serving. Another option is to transfer the hot chocolate to a blender and blend on high until the texture is velvety smooth. Add optional whipped cream and chocolate shavings if desired and serve.