Recipe courtesy of Michael Chiarello

Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

Name: Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

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Ingredients

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

Directions

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'.)