- 1 vanilla bean
- 1 teaspoon Urfa biber (Turkish chile pepper)
- 6 cups milk
- 1 cinnamon stick
- 8 ounces bittersweet chocolate
- 2 tablespoons white sugar
- 1/2 cup whipped cream, or to taste
- 1 tablespoon grated bittersweet chocolate
- Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
- Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
- Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
- Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.
05/23/2018
recipepes.com
Mexican Hot Chocolate, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
