I give you Aztec Hot Chocolate, slightly adapted from Mark Bittman's sort-of-recipe in Kitchen Express, aka the best cookbook ever.
- Whip heavy cream with half a teaspoon of cayenne pepper and one teaspoon vanilla extract. Or, if you are lazy like my household, use half and half instead and froth it.
- In pot, warm 4 cups milk with half a cup of chopped semisweet chocolate (note that half a cup is different from half a cop, which is what I originally wrote), more cayenne, and a whole bunch of cinnamon. Warm til chocolate is melted.
- Put half the chocolate in mugs and top with all the spicy cream.
- Put the remaining half of your chocolate in the fridge and warm it up in the microwave the next morning to sub out for half of your coffee. Yes, I made this last part up. No, I will not repent.
3 comments:
I want to make this but I'm troubled by all the somes, mores, and whole bunches. Can't you be more specific?!? Just kidding, I can give it a try like this.
Random memory (no guarantees on accuracy of the details!): I remember making something that was trying to be this with you two ladies (and maybe Beth Wenstrom?) my first year at Oberlin in the Old B kitchen after seeing a show at Hall. Only, we tried to mix in the cayenne after everything else and it just floated on top and made it very hard (read: spicy) to drink.
This recipe sounds delicious, though!
Haha just try it, Mara. Susan, I have no memory of that whatsoever. Which is I guess what's neat about friends...they carry around bits of one another's pasts.
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