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    • #268337

      4 1/2 cups whole milk
      4 small dried red chilies (such as chilies de arbol)
      3 cinnamon sticks, broken in half
      3 cups espresso
      1 1/2 cups sugar
      1 1/4 cups unsweetened cocoa powder
      1/2 cup powdered sugar
      1 cup whipping cream
      Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.

      Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.

      Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

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