Aztec Hot Chocolate
from the kitchen of Chef Paul Prudhomme
Makes 4 servings
The ancient Aztecs enjoyed a beverage made from cocoa and chilies. Our recipe is a modern homage to this exotic flavor combination.
5 tablespoons Chef Paul Prudhomme's Sweetie Magic®
3 tablespoons unsweetened cocoa powder
½ teaspoon Chef Paul Prudhomme's Ground Dried Magic Chili: Passila (Medium)
½ teaspoon Chef Paul Prudhomme's Ground Dried Magic Chili: Guajillo (Mild)
¼ teaspoon Chef Paul Prudhomme's Ground Dried Magic Chili: Chipotle (Hot)
2 cups milk
2 cups heavy cream
how to prepare
Combine the Sweetie Magic®, cocoa powder, Pasilla, Guajillo and Chipotle chilies in a mixing bowl or heatproof pitcher. Stir until combined. Stir the milk and heavy cream together in a saucepan and place over low heat. Heat the milk and cream until it is just beginning to simmer at the edges. Pour about ¼ cup of the liquid into the dry ingredients and whisk until they are combined into a smooth paste. Gradually whisk in the remaining liquid. Return the chocolate mixture to the saucepan and bring back to almost simmering. Serve hot.
Copyright © 2004 by Paul Prudhomme