- 3-1/4 cups milk
- 1 vanilla bean
- 9 oz Mexican chocolate tablets, crushed
- 1 cup water
- 1/2 chili pepper, seeds removed
- 3 tablespoons honey
- Pinch of salt
Bring the milk to a simmer with the vanilla bean and infuse for 10 minutes.
Remove the vanilla bean and slit lengthwise. Scrape out the contents and stir into the chocolate and water. Using a whisk, stir into the hot milk and whisk briskly until the chocolate has melted completely. Chop the chili very finely. Stir into the drink with the honey and salt. Serve hot.
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Source: The Chocolate Bible by Christian Teubner, Penguin Studio
Submitted By: Marlen
Mexican Hot Chocolate with Chili Pepper