Tuesday, February 1, 2011


If I were a real food blogger, I'd truss the following recipe to a significant and/or poignant life event using a web of glimmering prose.  But I'm not a food blogger, so I'll just toss the recipe out there and report that it is damn tasty.

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.
Love, Anne


Mara said...

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.

Susan said...

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!

Anne said...

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.