Warm up with this spicy hot chocolate. Chile peppers naturally stimulate the circulation and raise body temperature, so a cup of this sinful pleasure is perfect for cool winter days.
Ancho chile pepper is a staple in Mexican cooking. It has a mild heat and a sweet, fruity flavor – perfect for adding to chocolate.
2 cups whole milk
5 oz. dark bittersweet chocolate, finely chopped
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon ancho chile powder (if you can’t find, use a pinch of cayenne pepper)
1/2 teaspoon pure vanilla extract
pinch of salt
1. Slowly heat the milk and whisk in the chopped chocolate pieces over a low heat. Stir well and when it starts to melt, add all the other ingredients; continue stirring until the chocolate is fully melted.
2. Pour hot chocolate into mugs, top with whipped cream, if desired. Serve.