Christmas is my favorite holiday. I love making homemade candy. I love all the appetizers I get to make. Lately with my chile obsession, I have begun using chile in new ways.
I mentioned in an earlier article, I like to use chiles and steep them in some type of liquid. Milk is my choice this time. This month’s recipe is a Hot Hot Chocolate.
Ingredients to make this fun drink:
1 cup milk (I used 1% fat)
1 cup half and half
½ dry Moruga Scorpion pod (or use your favorite pepper)
1/2-3/4 cup dark chocolate chips
Pour milk and cream into saucepan, add chile.
Heat on low for 20 minutes.
Taste for spicy heat level.
Add more chile or more milk for your taste.
Remove from the stove.
Add chips and stir to combine.
Want it boozy, add Kahlua, brandy, bourbon or even spiced rum. It’s a great drink hot or cold.
Want a spicy rim of sugar. You can combine group cayenne and brown sugar.
So the reason the half and half is in this recipe is the high milk fat content which creates a “creeping” burn. It takes a while to taste the spice. With this particular pepper/chocolate combination, you smell the chile before you taste it.