This is an adult drink, rich with Mexican block Ibarra chocolate, fiery dry chili pepper and cinnamon. For extra flavor, crush some French roast coffee beans or a vanilla bean into the mix.
- 2 cups whole milk (may substitute low-fat)
- 1 (3 ounces) disk, Ibarra chocolate,* broken into large chunks (may substitute 3 to 4 ounces good-quality semisweet chocolate and add sugar to taste)
- 1 large cinnamon stick, broken
- 1 small dried ancho chile pepper, seeds removed
- 1/4 cup chocolate nibs (optional)
- 2 teaspoons espresso coffee beans (optional)
- Marshmallows (optional)
Heat the milk in a medium saucepan over medium heat for 2 to 3 minutes or until bubbles just start to form around the edges.
Meanwhile, place the chocolate chunks, pieces of cinnamon stick, dried ancho chili pepper and the chocolate nibs and espresso beans, if using, in a large mortar. Use the pestle to crush the ingredients into a coarse blend, shaking the mortar occasionally and shuffling the contents to distribute the mixture. Add the chocolate spice blend to the heated milk and reduce the temperature to medium-low, stirring until smooth, well combined and heated through. Strain into cups and serve hot, with marshmallows on top, if desired.
Adapted from cookbook author Marcy Goldman.
Tested by Leslie A. Garcia.
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