Spicy Hot-Chocolate with Cinnamon
An ancho chile lends just a touch of mild heat to hot chocolate.
- Servings: 4
Source: Martha Stewart Living, January 2003
- 4 cups milk
- 1 ancho chile, cut into 4 pieces, seeds removed
- 2 cinnamon sticks, plus 4 for garnish
- 4 ounces semisweet chocolate, roughly chopped
In a medium saucepan over medium heat, combine milk, ancho chile, and cinnamon; heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, 10 minutes.
Place chocolate in a medium bowl; strain milk mixture into bowl, whisking to combine thoroughly. Discard cinnamon sticks. Return mixture to saucepan; continue whisking until chocolate has completely melted. Divide among four mugs, and serve immediately, garnished with remaining cinnamon sticks.