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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Garnish mugs with whipped cream and shaved chocolate if you like. Romney Steele, author of Plum Gorgeous, created the recipe. Ingredients:
1 1/2 qts. regular or low-fat milk |
1 pt. half-and-half |
12 in. mexican or regular cinnamon sticks, broken into large pieces |
2 dried chiles de árbol or other small dried chiles, torn into pieces |
zest of 1/2 orange, removed in strips with a vegetable peeler |
4 tablets (about 12 oz.) mexican chocolate such as ibarra, coarsely chopped |
2 vanilla beans, split lengthwise |
Directions:
1. Combine milk, half-and-half, cinnamon, chiles, zest, and chocolate in a medium pot. Scrape vanilla seeds from pods with side of a knife and add seeds and pods to pan. Bring to a gentle boil over medium-high heat, stirring often; cook 1 to 2 minutes. Remove from heat, cover, and steep about 15 minutes. Strain hot chocolate into a bowl, then return to pot.
2. Heat to steaming over medium heat, stirring. Whirl in a blender in 3 batches until frothy and pour into a pitcher or mugs. Garnish with shaved chocolate if you like.
3. Make ahead: Through step 1 up to 3 days, chilled.
4. Note: Nutritional analysis is per serving.
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