2 cups boiling water
1 chili pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocoalate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tbsp. sugar, or to taste
l tbsp. almonds, hazelnuts, or chocolate ground extra fine
In a large saucepan over medium-high heat, add chili pepper to boiling
water. Cook until liquid is reduced to 1 cup. Remove chili pepper;
strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk,
vanilla bean and cinnamon stick until bubbles appear around the edge.
Reduce heat to low; add chocolate and sugar; whisk occasionally until
chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean
and cinnamon stick. Add chili-infused water, a little at a time, tasting to
make sure the flavor isnt too strong. If chocolate is too thick, thin with a
little more milk. Serve in small cups and offer ground almonds, hazelnuts,
or chocolate and whipped.
*Be sure to leave out right before midnight so it doesnt get cold.