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July 2009 Recipe

Chocolate Dos Mundos

2 cups Whole milk
1/2 cup Half & half
2 tsp. Cinnamon
1 tsp. Sugar
1/2 tsp. Ancho chile powder (optional)
1/4 tsp. Chipotle chili powder (optional)
1 cup Peter’s® Finely Ground Burgundy® semisweet chocolate
1 tbsp. Pure vanilla extract
1/2 tsp. Almond extract

Combine milk, half & half, cinnamon, sugar and optional chile powders in a medium size, heavy-bottomed saucepan. Bring mixture to a boil over medium heat, whisking occasionally to dissolve dry ingredients. Immediately remove from heat and add chocolate, whisking constantly, until completely melted.

Place saucepan back over medium heat and continue to cook and stir until mixture returns to a boil. Lower heat immediately and simmer gently, while stirring, for another few minutes or until chocolate is thick enough to coat the back of a spoon. Add vanilla and almond extract, mixing until well blended. Turn off heat and keep chocolate warm until ready to serve.

Just before serving, use a hand-held blender, an electric hand mixer on low speed, or a wooden molinillo to beat the chocolate until the surface is frothy. Pour the drink into demitasse cups and serve at once.

Note: The drink will continue to thicken once it’s made. If necessary, add some hot milk to thin it down.

Yield: Serves 6 to 12

Copyright © 2008 by Elaine González. All Rights Reserved.