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.