Easy Hot Spiced Mexican Chocolate (recipe)
Filed Under dairy, beverages, chocolate, vegetarian | Posted on July 15, 2007
Michael Chiarello is one of my top celebrity chef crushes but up until now I have not prepared any of his dishes. That all changed the other night when I was feeling for a snack and flipping through my recipe database. It’s the rainy season here and it was pouring down and more than a little chilly (chilly being relative of course, it was probably around 24C :P)
As my hunger and goosebumps grew, this recipe for Easy Hot Spiced Mexican Hot Chocolate caught my eye. I have a MidWestern friend who waxed poetic to me about how making hot chocolate from scratch is becoming a lost art. Well, I must confess I had always considered ‘from scratch’ as opening a tin of MiLo or Ovaltine and taking a scoop out 
After making this recipe though (using my trusty pack of local Blendo’s chocolate) I can understand what my friend was talking about. There is absolutely no comparison between this and instant chocolate mixes, and I certainly won’t be going back to the latter! Rich, full bodied, and thick to the point of almost mousselike, I instantly felt my body relax and warm. In fact I almost started to fall asleep on myself with a hint of a smile, it was that good!
The bright red chili powder gives it a tingly kick that is not overwhelming, and does not detract from the sweetness of the overall medley. Because I used local cocoa bars, which are unprocessed, I had to strain the mixture after making it, but I don’t think this would be an issue with processed chocolate.
Due to the inclusion of the chili powder I also thought this recipe would make a lovely submission to the Red & White Cookbook Challenge, not all food bloggers are currently experiencing summer after all (I’m lookin’ at all you Southern Hemisphere folks) and even here in the North there are still rainy days and the occasional nippy night. 
Easy Hot Spiced Mexican Hot Chocolate
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Recipe By: Food Network / Michael Chiarello
Serving Size: 4
Ingredients:
3/4 cup water
1 vanilla bean or 1 teaspoon vanilla extract
3/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon instant espresso
1 pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated
2 cups whole milk
chili powder
Directions:
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add
sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the
bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute.
Serve immediately with sprinkling of chili powder on top, and you can add a dollop of
vanilla ice cream if you wish.
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5 Responses to “Easy Hot Spiced Mexican Chocolate (recipe)”
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Oh my - I am so with you about Hottie Chiarello! I must admit my heart goes pidder patter when he is cooking.
Your Easy Hot Spiced Mexican Hot Chocolate looks divine! If I could have chocolate, I’d be all over it! So, drink an extra cup for me.
Umm Michael is a good cook but he is also one of the smokin’ hot chefs!
Check out Nathan Lyon as well
Chris and Marsha - hehehe always good to have some female affirmation of one’s likings
heheeh 
Marsha, I’ll check out this Nathan Lyon, I’ve never heard the name before 
Nathan has a new cooking show on Discovery Health.
HE is also one of my myspace friends.
His show is “Lyon in the kitchen”
Fantastic recipe…I tried this before, and its unreal!