Mexican Hot Coffee-Chocolate with Chili Cream

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mexican-hot-chocolate
The Workshop Kitchen
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Blended coffee drinks get a bad rap, because they are often just too sweet. It pays to remember that coffee is a spice, and its savory richness should always be allowed to shine through. When you enrich the coffee with 2 Mexican flavor bumps -- dark chocolate and chili powder – you’ll get a classic combination that’s been a staple of that region’s cooking for centuries.

Yield: 4 mugs

Ingredients

For the chili cream topping:
1/2 cup heavy cream
1/2 tsp. cocoa powder
1/4 tsp. chili powder
1/4 tsp. fresh ground coffee
1/2 tsp. sugar

First prepare the chili cream so it is ready to go as soon as the chocolate is hot. Combine ingredients in a medium-sized mixing bowl, and whisk to stiff peaks. Keep in the refrigerator until ready to serve.

For the hot coffee-chocolate:
2 cups whole milk
2 cups brewed coffee
3 oz. Mexican-style bittersweet chocolate, chopped into small pieces
3 tbs. Turbinado sugar
1/2 tsp. ground cinnamon
1/4 tsp. vanilla extract
A pinch of salt

Combine ingredients in a medium saucepan and set over medium heat. As the chocolate melts, use a whisk to stir all of the ingredients together and prevent any scorching on the bottom of the pan as the mixture comes to a simmer. Remove from the heat and whisk vigorously for a few seconds to make it frothy.

Ladle or pour the hot coffee-chocolate into 4 mugs and top with large dollops of the cream.

About the Author

Todd Carmichael, host of Dangerous Grounds, goes on expeditions around the world to source the very best coffee beans for his company, La Colombe Torrefaction.