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Spicy Mocha

Servings:
8 servings
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Ingredients

  • 4 1/2 cup whole milk
  • 4 cup small dried red chilies (such as chilies de arbol)
  • 3 cup cinnamon sticks, broken in half
  • 3 cup espresso
  • 1 1/2 cup sugar
  • 1 1/4 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1 cup whipping cream

Preparation

Baking Directions:

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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