Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
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
2 cups whole milk
Vanilla ice cream
Chili powder
Instructions
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 chili 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'.)
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