Ingrid's Spicy Hot Chocolate
Published February 11, 2006
Stephen Gill for The New York Times. Food stylist: Jill Santopietro.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
½ vanilla bean
2 cups whole milk
2 tablespoons mineral or filtered water
1 pinch ground ginger
1 pinch cinnamon
1 pinch black pepper
1 pinch licorice powder (optional)
3 ½ ounces bittersweet chocolate, finely chopped
4 teaspoons Scharffen Berger natural cocoa powder
1 to 2 teaspoons sugar
3 tablespoons heavy cream
Nutritional analysis per serving (4 servings)
25 grams carbs; 25 milligrams cholesterol; 244 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 59 milligrams sodium; 6 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the vanilla bean in half lengthwise, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk, water and spices and bring to a simmer over medium-low heat. Whisk in the chocolate and cocoa powder until melted. Add the sugar to taste and then the cream. Let cool for 45 minutes.
- Step 2
To serve, remove the vanilla pod, return to the stove and whisk over low heat until frothy and warm.
Private Notes
Comments
You can float a star anise pod in the hot milk for an easier hint of licorice flavor. Or even use a bit of chai spice mix!
I made a version of this pretty close to the recipe (I didn't have licorice powder, and I used whole goat milk in place of cow milk & cream, and used a few slices of fresh ginger instead of powdered, and I didn't cool it). It is delicious.
I find it rich enough with milk alone (no cream). I find it sweet enough w just the sugar of the dark chocolate i use (omit additional sugar). Star anise and a slice of fresh ginger also make the flavour more robust (no need for liquorice powder). A dash of cayenne lifts this, making it reminiscent of the Coupa Cafe Mexican hot chocolate i first fell in love with. A jar of the chocolate and dry spices (w instructions to add milk) has become a winter gift for friends!
I find it rich enough with milk alone (no cream). I find it sweet enough w just the sugar of the dark chocolate i use (omit additional sugar). Star anise and a slice of fresh ginger also make the flavour more robust (no need for liquorice powder). A dash of cayenne lifts this, making it reminiscent of the Coupa Cafe Mexican hot chocolate i first fell in love with. A jar of the chocolate and dry spices (w instructions to add milk) has become a winter gift for friends!
I love the Mexican hot chocolate i used to get in CA, so I added a pinch of cayenne for a subtle lift. Followed the advice to use star anise rather than liquorice powder. Definitely taste before adding sugar, as my chocolate had sufficient sweetness than adding more sugar would have been too much. Could even enjoy without the final cream. Delicious.
You can float a star anise pod in the hot milk for an easier hint of licorice flavor. Or even use a bit of chai spice mix!