Recipe as follows:
Cocoa beans, whole - approximately 1/4 cup
Vanilla bean pod, half
Red pepper, 1/2 (deseeded)
cinnamon stick, 1
Brown sugar, to taste
Whole milk, 2 c
1/2 and 1/2, 2 TBS
I ground the cocoa beans and cinnamon stick in a coffee grinder. I scraped the vanilla out of half of a vanilla pod and put into my Vitamix blender. I pureed the hot pepper, with the milk, 1/2 and 1/2, the ground up cocoa beans and cinnamon stick.
I poured all of this into a sauce pan and added brown sugar until it was sweet enough for me.
I let it simmer on a very low flame stirring slowly but constantly.
I think next time I might add a pod of cardamom seeds.
Oh, cocoa beans and hot peppers have anti inflammatory properties AND help with pain as well.
I love Mexican hot chocolate. One of my co-workers makes it from time to time and it's amazing.
I'll have to try out your recipe soon if it ever decides to dip below 80 degrees.
Cardamom, eh? I'm going to have to remember to try that next time!
DD(21), DS(18, PDD-NOS)
6 Furkids - 4 dogs, 2 cats
WXH (serial cheater, 12+ OW)
Legally married 18yrs, together 16.5yrs
I edit often for clarity.
"I could have missed the pain, but I would have had to miss the dance." Garth Brooks
coconut rum in my hot chocolate. Mmmmmmmmm
[This message edited by StillLivin at 10:59 AM, January 24th (Friday)]
I didn't see how much Tequila to put in it??