Chile-Chocolate Drink with Nutmeg
Serves 4 to 6
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cups water |
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ounces bittersweet chocolate
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1/4 |
cup cocoa powder |
One |
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1/8 |
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hot red chili pepper, halved and seeded
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Place the water and sugar in a medium saucepan, stirring
until the sugar dissolves and bring it to a boil. Add the chocolate, cocoa powder, cinnamon, nutmeg, and chili, stirring with a whisk and gently bring it to a simmer for
1 minute.
Take off the heat and allow it to infuse for 10 minutes, and strain to remove the chili and the cinnamon stick. Whip the hot chocolate in a blender.
Serve immediately in large cups, or pour into a container to cool. Hot chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.
To reheat the chilled chocolate, pour it into a medium
saucepan, set the pan over low heat, and bring it to a slow boil. Remove the pan from the heat, whip the chocolate for a minute in a blender.
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