I made a batch of this yesterday when the recipe showed up in my mail box (snail mail). It was on the cover of the insert I get from the Newark Star Ledger. This was really good. I made it much hotter than the original recipe.
The recipe came from a book called "Hot Drinks".
I substituted chipotle chile for the chimayo the author used. Chimayo is a New Mexican chile - mild and fairly large in size. I grew it last year. It was too mild for me but has a nice flavor. Perfect for the chile-wimp! I like things much hotter and the chipotle was perfect. Not too hot. If you like things hotter, than use a hotter chile powder - habanero, anything hotter.
This is just delicious and warming. The Vitamin C in the chiles is good for you too!
* Exported from MasterCook *
Mayan Hot Chocolate w/Chile & Orange
Recipe By : adapted from Hot Drinks by Mary Lou Heiss & Robert J. Heiss
Serving Size : 2 Preparation Time :0:00
Categories : Chile-Heads Chiles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz 60% cacao chocolate -- * see note
1 tb dutch process cocoa powder -- plus 1 tsp
2 packets Splenda Sweetener
1/2 ts ground chipotle chile
1/4 ts ground cinnamon
1 tb heavy cream -- plus 1 tsp
1 1/2 cups water
2 orange wedges
Chop chocolate coarsely. Put it in a microwaveable container and cook for 90 seconds on 70% power. Combine cocoa powder, Splenda, chiles and cinnamon in a small bowl. Blend thoroughly. Add cream. Whisk well to make a thick paste. Add paste to melted chocolate, mix well, then add water and stir thoroughly. Microwave for 90 seconds at 70% powder. Stir once every 45 seconds. Serve in 2 mugs.
Squeeze 1 orange wedge in each mug. Divide hot chocolat evenly between mugs and stir well.
Serve.
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Comments: 23
Good sounding recipe, though!