Recipe: Ancient Aztec Cacahuatl
Serves 8 5 cups half-and-half (see Kitchen Notes*) 1 vanilla bean, cut in half lengthwise 8 ounces Mexican chocolate, cut into chunks (see...
Serves 8 5 cups half-and-half (see Kitchen Notes*)
1 vanilla bean, cut in half lengthwise
8 ounces Mexican chocolate, cut into chunks (see Kitchen Notes**)
¼ cup natural cocoa powder
1 to 2 teaspoons ancho chili powder or teaspoon chipotle chili powder, or to taste
3 tablespoons honey
Whipped cream for garnish
Optional: 1 to 2 tablespoons slivered toasted almonds for garnish
1. In a medium-size saucepan over medium heat, combine half-and-half with vanilla bean. Heat until the mixture comes to a simmer.
2. Reduce heat to low and add chocolate and cocoa powder. Whisk to combine. Simmer 5 to 10 minutes or until mixture coats the back of a spoon. Watch closely so that it does not boil over. Add chili powder, a little at a time, to taste. Stir in honey and blend. Discard vanilla bean.
3. Pour hot chocolate into cups and top with whipped cream and toasted almonds, if using.
Times Kitchen Notes:
* Fat-free half-and-half can replace 2 to 3 cups of the regular half-and-half in this recipe, but just heat until hot. Watch carefully; if it comes to a high simmer or boil it will separate because of the reduced fat level.
** Ibarra brand Mexican chocolate can be found in many grocery stores with other Mexican foods. The chocolate is very hard and difficult to cut; use a sharp, heavy knife and insert the point into one of the separations between the wedges. It melts fairly easily, so it's not necessary to chop it finely.
From "Hot Chocolate: 50 Heavenly Cups of Comfort" by Fred Thompson
Copyright © 2007 The Seattle Times Company
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