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Aztec Hot Chocolate

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.
3 tablespoons unsweetened cocoa powder
1/2 teaspoon Chef Paul Prudhomme's Pasilla Chile
1/2 teaspoon Chef Paul Prudhomme's Guajillo Chile
1/4 teaspoon Chef Paul Prudhomme's Chipotle Chile
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

Price: $3.50
Sweetie Magic®
This aromatic blend is oh so sweet with a kiss of cinnamon and spice. Add a new twist to your breakfast by sprinkling it on toast, cereal, fresh fruit, or try it to your muffins, cakes, pies, and...

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