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Categories:
milk chocolate guajillo chile cinnamon vanilla bean heavy whipping cream powdered sugar ground cinnamon chili powder
Viewed: 47 - Published at: 5 years agoIngredients
- 4 cups whole milk
- One 3.2-ounce disk Mexican chocolate, chopped
- 1 dried guajillo chile, stemmed, seeded and deveined
- 1 cinnamon stick
- 1 vanilla bean
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Ground cinnamon, for dusting
- Chili powder, for dusting
Method
- For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat.
- Add the chocolate, guajillo chile, cinnamon stick and vanilla bean.
- Reduce the heat to medium-low.
- Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate.
- Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
- For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form.
- Add the powdered sugar and beat to stiff peaks.
- Pour the hot chocolate into a mug.
- Dollop with the whipped cream and dust with cinnamon and chili powder.
- Serve immediately.
