Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
- 3/4 cup water
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 heaping tablespoon instant espresso
- Pinch salt
- 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
- 2 cups whole milk
- Vanilla ice cream
- Chili powder
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
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