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Mexican Drinking Chocolate

Serves: Makes 4 (½-pint) jars of drinking chocolate

Ingredients:

  • 1¼ pounds (20 ounces) bittersweet chocolate (61 to 66 percent cacao), finely chopped
  • 2¼ cups heavy (whipping) cream
  • 2 soft, plump whole vanilla beans, split and scraped
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground chipotle chile powder
  • ¼ cup light corn syrup
  • ½ teaspoon almond extract


Procedures:

Irresistible, especially on a cold winter’s day, this hot chocolate drink is deeply rich, vanilla-perfumed, and chilecharged— an ideal gift for friends who ski, snowboard, or ice skate. You make the decadent base, pour it into jars, and refrigerate until it sets like a firm ganache. Tie the decorative jars with ribbon and attach a recipe card. Spooned from the jar into a warm mug, the chocolate is stirred with hot or steamed milk for an indulgent, après-ski treat by the fire—a cozy, delicious gift.

  1. Wash the jars, including the lids, in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher; wash the lids by hand.


  2. Place the chocolate in a large heatproof bowl. Set aside.


  3. In a medium saucepan over low heat, bring the cream, vanilla beans (seeds and pods), cinnamon, and chipotle chile to a boil, stirring frequently. Remove from the heat. Using a silicone spatula, press the vanilla pods against the side of the pan to remove any remaining seeds and cream. Discard the pods.


  4. Immediately pour the cream mixture over the chocolate, stirring constantly until the chocolate is completely melted and smooth. Add the corn syrup and almond extract, stirring until incorporated.


  5. Pour the chocolate ganache into the prepared jars, dividing it evenly and leaving ½-inch headspace. Wipe the rims clean and secure the lids. Label and refrigerate.


Storing: Refrigerate for up to 2 weeks

by Sur La Table & Andrews McMeel Publishing

 
 
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