Mexican Hot Chocolate

Mexican Hot Chocolate
  • 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


  1. Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
  2. Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
  3. 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.
  4. Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

05/23/2018
Mexican Hot Chocolate, recipe PT15M PT1H 5 455 calories

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