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Spicy Mexican Hot Chocolate

by Nicole Rees

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The Aztecs, inventors of hot chocolate, commonly added chiles to their brew; this version uses cayenne.

Serves 6 Yields 4-1/2 cups

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cream granulated sugar cocoa powder more more

2/3 cup cold heavy cream
1 Tbs. plus 1/4 cup granulated sugar
3/4 oz. (1/4 cup) Dutch-processed cocoa powder
1/8 tsp. Table salt
4 cups 2% milk
7 oz. bittersweet chocolate (65% to 70% cacao), finely chopped (about 1-3/4 cups)
1/8 tsp. ground cayenne; more to taste
1/2 tsp. ground cinnamon
1/2 tsp. smoked paprika

In a medium bowl, beat the cream and 1 Tbs. sugar with an electric hand mixer on medium speed to medium-soft peaks. Refrigerate while making the cocoa.

Put the remaining 1/4 cup sugar, the cocoa powder, and 1/8 tsp. salt in a heavy-duty 3-quart saucepan. Add 1/4 cup of the milk and whisk until the mixture is smooth. Pour in the remaining milk and whisk to combine. Bring to a boil over medium-high heat. Add the chocolate and cayenne and reduce the heat to low. Whisk until the chocolate is completely melted and the mixture is a little frothy, 1 minute. Add more cayenne to taste, if you like.

Divide the hot chocolate among 6 mugs and top each with a dollop of the whipped cream. Sprinkle a bit of cinnamon and smoked paprika on the whipped cream and serve.

nutrition information (per serving):
Calories (kcal): 420; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 18; Protein (g): 9; Monounsaturated Fat (g): 9; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1; Sodium (mg): 135; Cholesterol (mg): 50; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 115 , pp. 78-83

December 29, 2011