How have you been surviving this brutal cold wave? In case your grandmother’s Snuggie is falling short keeping you warm, here is a recipe that will provide you with the necessary warmth and deliciousness to “plow through” this ice cold weather.
Taking inspiration from the ancient Aztec tradition of adding hot spices to a chocolate drink, Debi and I are today spinning this ancient brew our way, by adding a generous shot of coffee in it to give it an extra “kick” and to widen a bit the palette of flavors. We used drip coffee (you know, the American way) which is less aggressive than espresso, in order not to mask excessively the chocolate flavor. However feel free to take this one for a test ride and play with ingredients amount: try using more hot pepper, or replacing drip coffee for espresso, or even sourcing different kinds of chocolate. I know that if my grandfather was still alive he would absolutely try adding a shot of liquor of some sort… I would guess Grappa, Brandy or Rum.
Enjoy the winter, brew and stay warm!
Serves: 2 / Prep time: 5 minutes / Infusion Time: 5 minutes / Cook time: 5 minutes
- 1 1/2 cups whole milk
- 1/2 cup espresso coffee
- 1 vanilla bean
- 2 pinches crushed hot pepper (or 1 dry red chili pepper, split with seeds removed)
- 2 oz dark chocolate (80%)
1Using a pairing knife, split the Vanilla Bean in half lengthwise, scrape seeds into the milk. (Adding the pod is optional)
2In a saucepan over medium-high heat, bring the milk to a gentle simmer.
3Add the chocolate, coarsely chopped, and the chili pepper; mix constantly until all chocolate is melted.
4Brew the coffee and add it to the cocoa.
5Remove from heat and let steep for about 5 minutes.
6Strain through a tight mesh sift and serve.
7Stir in a shot of liquor: Sambuca, Grappa, Brandy or Rum(optional)