- 2 tablespoons chocolate, chopped (we used Mast Brothers Vanilla Chocolate)
- 1 teaspoon unsalted butter
- 1 1/2 cup milk
- 2 green cardamom pods muddled
- 1 pinch ground ginger
- 2 pinches of cayenne pepper (more depending on your heat tolerance)
- 1/2 tsp Chile Ancho
- 1 tablespoon cream
- 1/2 teaspoon vanilla
Recipes
Desserts:
Spicy Hot Chocolate
Sarah Elliot
Ingredients
The Prep
- In a small saucepan, heat milk and cardamom pods over medium-low heat. Let simmer for 10 minutes. Add ginger, cayenne pepper and chile ancho.
- Heat butter and chocolate in another saucepan over medium-low heat. Stir until smooth.
- Whisking, add hot milk in a steady stream. Whisk in cream then remove from heat and strain cardamom pods. Stir in vanilla and serve immediately.
