This is an adaptation of a recipe I
found in a magazine - on Valentine's Day we drank it from liqueur glasses and
also added a half cup or so to the cappuccino that Jay made.
2 heaping Tablespoons dark
Dutch-processed cocoa powder
1 cup heavy cream
2 cups whole milk
1 dried New Mexican red chile, stemmed, seeded, snipped or broken into several
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground cayenne
¼ teaspoon salt
¼ cup (4 Tablespoons) granulated sugar
Softly whipped cream
Spoon cocoa powder into a bowl;
stir cream into the cocoa until the mixture is smooth.
Add milk, chiles, spices and
salt and stir. Cover and refrigerate overnight, or for at least four hours, for
flavors to infuse.
To serve, pour mixture through
strainer into a heavy saucepan or into a 1-quart glass measuring cup with
pouring spout. Stir in sugar to taste. Heat chocolate over medium flame if using
a saucepan, or in microwave for about 4 minutes on high power (I set the
microwave for two minutes, then stir, then another minute and stir, then another
minute and serve).
Serve in mugs topped with
whipped cream – it’s also good combined with your homemade cappuccino! Garnish
with chocolate shavings or a sprinkle of cocoa powder.