South American Hot Chocolate With Chillies Recipes

HOT CHOCOLATE - SOUTH AMERICAN STYLE

Steps:

• In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.

AUTHENTIC MEXICAN HOT CHOCOLATE WITH CHILE

Steps:

• Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.
• Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.

SPICY HOT CHOCOLATE

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

SOUTH AMERICAN HOT CHOCOLATE (WITH CHILLIES)

Steps:

• Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk.
• Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chilli flavour. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chilli.

DELICIOUS HOT CHOCOLATE

Steps:

• To make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. Warm over medium-low heat, and then stir in the chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. Add a splash of vanilla extract. If it's not quite sweet enough for you, add 1 teaspoon or so of sugar. Serve in mugs with whipped cream.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.