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Lover's chilli hot chocolate recipe


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  • Hot chocolate

So, its that time of the year again to celebrate the most overrated and expensive day. I am not a Valentine's day person. I don't agree with paying double the price to book tables in restaurants just to sit with a bunch of other strangers and claim to celebrate love. Why not make something for our loved one's with our own bare hands? It takes just 10 minutes!

4 people made this

IngredientsServes: 2

  • 85g good quality plain chocolate, chopped
  • 1 pinch of chilli flakes
  • 1 teaspoon vanilla extract
  • 125ml cream
  • 350ml full fat milk
  • 2 to 3 teaspoons any malted drink powder
  • 2 to 3 teaspoons unsweetened cocoa powder
  • 2 to 3 teaspoons sweetened hot chocolate powder
  • marshmallows for decoration

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Combine the chocolate pieces, chilli flakes, vanilla and cream in a measuring jug. Microwave on high for no more than 20 to 30 seconds. Take care, as chocolate burns easily.
  2. Remove from microwave, stir till smooth. Add the milk, then microwave for 1 minute on high. Stir in the powders, mix till smooth and microwave for another minute. Check the temperature; if you want it hotter, heat for a further 30 to 45 seconds.
  3. Divide between two tall glass mugs and top with marshmallows. Sprinkle a few chilli flakes over top for that extra sizzle!

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  • 1/4 cup cocoa powder
  • 1 tablespoon granulated sugar
  • pinch kosher salt
  • 2 cups whole milk
  • 6 cinnamon sticks
  • 1 whole dried ancho chile pod, split
  • 8 ounces bittersweet chocolate chips
  • 5 ounces mezcal
  • Chile powder, cocoa nib, and/or dark chocolate shavings for garnish

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, 2 cinnamon sticks, ancho chile, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Simmer over low heat, whisking occasionally, until fragrant, about 10 minutes. Carefully drain and discard chile and cinnamon sticks

Return to pot and add mezcal. Heat through. Using a hand blender, a milk frother, or a whisk, beat chocolate until foamy, then divide into four glasses. Garnish with chile powder, cocoa nib (or chocolate shavings), and a cinnamon stick. Serve immediately


Ingredients and substitutions:

Freshly ground meat is always the best if you can get it. No surprise there.

For me, chili is a chance to clean out the freezer. Besides ground beef, try adding leftover beef roast or grilled meat, ground up in the food processor.

Ground turkey will substitute for the pork.

Have some frozen pork chops or loin chops that need to be used? Barely thaw them, cut into 1-inch chunks and use your food processor to process them into ground pork.

I don&rsquot have a hunter in my family, but ground deer or venison is a viable option when available.

Onions:

Substitute frozen onions for fresh onions if you are sensitive to fresh onions. If I&rsquom in a hurry, using frozen onions is a timesaver. Also, they&rsquove never made me cry.

Spices:

Since this recipe was first published, I&rsquove changed the way I put this chili recipe together. The spices go into the pot after the onions have been softened in oil but before the meat is added. This gives the spices a chance to &ldquobloom&rdquo and intensifies the flavor.

Tomatoes:

My favorite tomatoes are the Red Gold Brand. Use your own favorite. I use one can of crushed tomatoes and one can of diced tomatoes. Suit yourself or use what you have in the pantry.

Corn Masa:

If you don&rsquot have corn masa hanging around the house and don&rsquot want to buy a whole bag for two tablespoons, you can substitute flour or even leave it out.

Chocolate:

This recipe for chocolate in chili calls for semi-sweet baking chocolate. If you prefer, use bittersweet or dark chocolate for less sugar.

Cocoa is a possible substitute for solid chocolate. I have not tried it with this recipe, so I can&rsquot give you a specific amount.

Have you ever tried the Chocolate Hummus sold at Trader Joe&rsquos? (I see that other stores have versions of this product, but I haven&rsquot tried them so can&rsquot recommend them from personal experience.)

This may sound crazy but instead of hummus and corn masa, dump a container of this chocolate hummus into your chili. It is the BOMB! I&rsquom tellin&rsquo ya. Stir it in. It couldn&rsquot be easier.

The flavor is indescribable. The velvety smooth beans in the hummus give the chili some body and thickness while the chocolate smooths out the flavors and ties it all up with a scrumptious bow.


Hot chocolate

Despite renaissance in coffee quality in recent years most cafés have sadly neglected their hot chocolate offering. Jennifer Earle redresses the balance with her favourite ever hot chocolate recipe, and even includes a healthy hot chocolate recipe for health-conscious chocolate lovers.

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"Chocolate is the divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits man to walk for a whole day without food."

So said the man who first brought cocoa back to Europe in 1528. Hernando Cortés was a Spanish explorer who, according to various accounts, was mistaken for the Aztecs’ god Quetzalóatl who had been forecast to arrive in 1519 to free them from having to make sacrifices to ensure the sun would rise each day. Conveniently, this was the year Cortes happened upon them. With the military nickname “Killer” and a precedent for conquering by force, if the Aztecs hadn’t offered him their riches he might well have just taken them. If he had taken them he likely would have focused on the gold and, like Columbus before him, ignored the small brown beans. Perhaps only because of this extended comfortable stay he was able to observe the reason for the Aztec’s obsession with chocolate, leading to the quote above and inspiring him to bring it back to Spain to present to the king. It is likely he was the person who first began adding sugar to the complex mix of cocoa, water, spices, honey and maize as the drink was regarded as quite disgusting to most of the Europeans who tasted it.

The original chocolate drink contained all manner of ingredients, all included for some sort of perceived medicinal, life-giving or sacrificial purposes. A cocoa-based liquid was often used to represent blood in sacrificial rites and achiote (better known as annatto in Europe now, and used as a natural food colouring) was added to make it look redder. Achiote in these kind of quantities would have definitely made the drink more bitter, making one of the proposals for the word chocolate – from “xocolāl” meaning “bitter water” – all the more plausible.

Chocolate was initially drunk cold, appropriate for the hot climate where cocoa grows – and Cortés went on to establish cocoa plantations in several places in Central America and the Caribbean to provide for the growing appetite of the Spanish elite. As well as adding sugar, the Spanish also started to serve the drink hot. They were less likely to include chilli and maize and often included almonds. By the time the drink reached England in the mid-17th Century, chocolate houses were adding rose water and ambergris, as well as spices, to flavour their blends.

It was the UK’s own Sir Hans Sloane, best known for the swathes of land in and around Chelsea that he purchased, who first promoted using cow’s milk in chocolate drinks. Sloane was a physician who had observed the positive effect “prescriptions” of cocoa from local Jamaican doctors had on all manner of ailments when he was working on the island. When Sloane returned to London he proposed that it could only be healthier mixed with calcium-rich, fresh cow’s milk as well. It was still over a hundred years before milk in chocolate drinks became as common as it now, mainly due to people’s lack of access to either cocoa beans or fresh milk.

By 1900 when the taxes on chocolate and sugar had decreased enough to make chocolate affordable to the masses it was usually just cocoa powder, sugar and milk that made the nation’s beloved chocolate drink and Cadbury’s had finally pipped Fry’s as the largest producer of cocoa, with Rowntree’s following behind.

Despite renaissance in coffee quality in recent years most cafés have sadly neglected their hot chocolate offering. I won’t touch hot chocolate in most cafés because I know I’ll likely be served some weak, powdery hot milk with barely a hint of cocoa. Fortunately there are a few stand-out places where I know that’s not the case, or to be safe, I just make one at home:

If making the healthier version, you could also add prunes to this if you have a blender and like it sweeter. Other dried fruit can cause it to congeal which isn’t pretty or delicious!


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If you haven't figured it out yet, those of us in the Country Rebel Kitchen are crazy about bacon, ranch and tater tots. You can imagine our excitement when we meshed all of those together to make a tasty appetizer just in time for the big game. If we're being honest, this recipe will be enjoyed all year round, with or without a big game.

What exactly did we come up with when we combined bacon, ranch and tater tots? Crack BLT Totchos! Tater tots meets nachos in this easy-to-make one-pan treat. Frozen tots are tossed with dry ranch dressing mix and baked before being topped with loads of cheese, bacon, tomatoes, chopped baby spinach and a creamy sauce.

The result is a fun twist on traditional nachos that everyone will enjoy! Get the full recipe for Crack BLT Skillet Totchos here: https://cntryrbl.us/Crack-Totchos

How to Make Crack BLT Skillet Totchos

Brownies are nearly as controversial as "beans in chili" or "dipping fries in milkshakes." But, we've found a brownie recipe that we're darn certain everyone will agree on.

Lunch Lady Brownies will evoke memories of childhood school lunches. in a good way. Next to grilled cheese and tomato soup day, our favorite school lunch was anything followed by brownies. They were the best when enjoyed with an ice cold carton of milk. Sometimes the lunch lady was feeling extra generous and we were allowed to get seconds. Thanks to this recipe, not only can we recreate our favorite brownies, but we can eat as many as our little hearts desire.

Brownies are one of those desserts that is incredibly simple to make, but folks like to overcomplicate it by adding fancy ingredients. Trust us when we tell you that simple is better when it comes to brownies. This recipe uses basic pantry staples that everyone should already have on hand. The bakes brownie base is topped with a fudgy, rich frosting that melts onto the top of the piping hot brownies. If you're feeling extra indulgent, top with a scoop of vanilla ice cream.

Give our recipe for Lunch Lady Brownies a try! Post a photo of the finished produce on social media and tag @CountryRebelRecipes and use the hashtag #rebelrecipes.

Get the recipe for LUNCH LADY BROWNIES here: https://cntryrbl.us/Lunch-Lady-Brownies

How To Make Lunch Lady Brownies

John Wayne Casserole. One of the few casseroles that gives tater tot casserole a run for its money. Loaded with beef, veggies, and cheese, this simple hotdish is topped with flavorful biscuits smothered in butter.

It's unclear exactly where John Wayne Casserole originated, but it has apparently been around for decades as the Duke himself considered it a personal favorite. According to 12 Tomatoes, "John Wayne was asked to contribute a recipe for the cookbook, Cooking with Love from Cara and Her Friends. Proceeds from the book were to benefit the American Cancer Society. The book was a compilation of recipes from celebrities and John Wayne submitted his favorite casserole. This recipe was released in the book in 1979, the same year that Wayne died from cancer."

Numerous varieties of this casserole can be found online, but there is one thing that nearly all of them have in common. They feature a biscuit layer and lots of beef. We've taken the classic recipe and put our own Rebel twist on it by turning it upside down (putting the biscuits on top instead of the bottom) and added a ranch dressing kick.

We think you and your family will love gathering around the table to feast on this hearty hotdish. Give it a try and let us know what you think!

Get the recipe for Ranch-Style John Wayne Casserole here: https://cntryrbl.us/John-Wayne-Casserole

Follow Country Rebel Recipes on Facebook and Instagram for more recipes so good they should be outlawed.

How To Make Ranch Style JOHN WAYNE CASSEROLE

Whipped coffee is so last year. The hot new drink for 2021 is none other than hot chocolate. Most would argue that hot chocolate has never gone out of style, and we would have to agree. But, the method of making this chocolate-lovers' dream beverage has evolved.

If you're hot chocolate craving requires immediate satisfaction, then don't hesitate to stir a package of Swiss Miss mix into a cup of piping hot milk or water. But, if you're up for a unique and tasty twist, we suggest treating yourself to a whipped hot chocolate. One of our favorite parts about this trend is that it is easily tweaked to make all kinds of flavors.

So, what exactly is whipped hot chocolate? Dry hot chocolate mix is beat with heavy whipping cream to make a rich, chocolatey whipped cream. This cream is then spooned onto a cup of hot milk and topped with marshmallows and any other topping that suits your fancy. These ingredients are stirred together just before indulging.

Coffee creamers make a great addition to whipped hot chocolate to switch up the taste, and the whole milk can be replaced with chocolate milk for a super chocolatey treat! It can even be enjoyed over ice for a summertime treat. We've put together a list of three of our favorite whipped hot chocolate recipes to share with you. Check them out below and watch the video to see just how simple it is to take hot chocolate to the next level!

Get the recipes for Whipped Hot Chocolate Three Ways here: https://cntryrbl.us/Whipped-Hot-Chocolate

You Can Make Whipped Hot Chocolate. Three Ways!

If there's ever an excuse to make candy, Christmas time is it! The season brings out the most nostalgic feelings in all of us, and many of the memories surrounding the holiday can be found in food. It may be the smell of your momma's homemade cinnamon rolls on Christmas morning, showing up at grandma's house to find that she's baked a huge spread of treats for you to enjoy, or perhaps it's joining your loved ones in the kitchen to bake all of your favorite treats.

All of the above apply to us at the Country Rebel Kitchen, and some of our favorite things to make during the holiday season are cookies and candy! We recently shared our best Old-Fashioned Divinity recipe with you. Now it's time to share one of the coolest candies you'll ever make. Honeycomb Toffee. Also known as sponge candy, hokey-pokey and cinder toffee, this candy is incredibly easy to make, but requires a candy thermometer and a little bit of patience.

Sugar, water, corn syrup, honey and salt are cooked to make a dark syrup. Baking soda is whisked in and the result is basically a science experiment that will have your kiddos ooh-ing and ahh-ing. As soon as the baking soda hits the hot syrup, it begins to grow and bubble, creating the candy's signature air pockets. aka honeycomb.

The result is a crunchy, sweet, honey-flavored toffee that is stick-to-your-teeth good! Give it a try using the recipe found here: https://cntryrbl.us/Honeycomb-Toffee

Follow Country Rebel Recipes on Facebook for more recipes so good they should be outlawed here: https://cntryrbl.us/RebelRecipes

How to Make Honeycomb Toffee (aka Sponge Candy)

Peanut brittle, spice drops, peppermint sticks, and divinity. few candies evoke Christmas memories for us like these. Long before Williams Sonoma's Peppermint Bark and Brown & Haley's Almond Roca topped the holiday candy game, our grandmothers (and their mothers and grandmothers before them) were hand-crafting candy with skill and precision that many of today's candy makers only dream about.

One of our favorite old-fashioned homemade candies is divinity. The nougat-like treat is made with only a few simple ingredients, but delivers a one-of-a-kind candy that you'll be making year after year.

A mixture of sugar, corn syrup, water and a dash of salt is cooked to 260 degrees F (also known as hard ball stage) then slowly poured into a bowl of stiff egg whites. The mixture is beaten until thick and dull before optional mix-ins are added. Our preference is chopped pecans, but the possibilities are endless! Crushed peppermints, walnuts, chopped maraschino cherries and coconut also make great additions to divinity!

The most common mistake people make when making divinity is that they get impatient and stop beating the candy too soon. It's crucial that the candy is whipped until it holds it's shape, otherwise it will spread when you spoon it onto the parchment and the candy won't have it's signature melt-in-your-mouth texture.

Grab yourself a candy thermometer and your favorite mix-ins and give it a try using the recipe found here: https://cntryrbl.us/Old-Fashioned-Divinity

FOLLOW COUNTRY REBEL RECIPES ON FACEBOOK FOR MORE RECIPES SO GOOD THEY SHOULD BE OUTLAWED: https://cntryrbl.us/RebelRecipes

How to Make Old-Fashioned Divinity

Some of the greatest recipe gems can be found scribbled on paper scraps or index cards or in handwritten notebooks from years gone by. Most often it's impossible to know where a recipe originated and who to give credit to. The recipe sometimes takes on a life of its own and gets handed down through generations of home cooks until it becomes a family treasure.

Such is the case for Johnny Cash's mother's pineapple pie. According to a post made online several years ago, the wife of Johnny Cash's cousin was the lucky recipient of a cookbook full of Johnny's mother's recipes. The book was called Favorite Recipes from Mama Cash's Kitchen and included the recipe for Carrie Cloveree Cash's pineapple pie. We don't know about you, but we would go crazy over finding such a priceless recipe collection!

Thankfully, Miss Carrie's family has graciously shared her recipe for pineapple pie, and it's simple enough that even a novice baker can master it. It can be made with a homemade crust or a refrigerated store-bought crust, and it doesn't require any fancy ingredients.

While the recipe is absolutely delicious, the real thrill comes from knowing that we're enjoying a treat that the Man in Black likely enjoyed many times himself. We can't help but picture Johnny and his siblings gathered around their family table, anxiously awaiting a slice of their mama's homemade pineapple pie.

Travel back in time with us as you enjoy this recipe for Johnny Cash's mother's pineapple pie.

Get the recipe for Momma Cash's Pineapple Pie here: https://cntryrbl.us/Johnnys-Pineapple-Pie

Johnny Cash's Mom's Pineapple Pie

Throw that diet out the window and grab a piece of Peanut Butter Cup Pie! Every inch of this pie is filled with peanut butter and chocolate goodness so rich that one bite won't be enough.

This no-bake pie only requires 5 ingredients (plus lots of candy, if you so choose) and is ready to eat right away. It can also be made ahead of time to help keep some of that Turkey Day chaos to a minimum. But, we'd like to add that even though it is pie season and we're sharing these pie recipes leading up to Thanksgiving, Peanut Butter Cup Pie is so decadent that it would make a great substitute for a birthday cake or a treat for a church potluck. No matter when you choose to make and share it, we guarantee it will be a hit!

Peanut butter, sweetened cream cheese and whipped topping make up the filling that is good enough to eat alone by the spoonful (don't ask us how we know!). But, the secret weapon of this pie is the pre-made chocolate nut crust from Diamond Nuts. We've used the pecan and walnut crusts from Diamond that are amazing in their own right, but chocolate nut is by far our favorite! If you can't find them in your area, a graham cracker crust will make a fine substitute.

Salted Honey Cream Pie isn't for the faint of heart (or the calorie conscious). In fact, it's one of the richest, tastiest pies we've ever had the pleasure of indulging in and we can't wait for you to try it.

We'll probably all agree that some of the best flavor combinations are anything sweet and salty. Maple and bacon, chocolate and pretzels, peanut butter and jelly. you can't go wrong with the combo. This pie brings together the sweetness of honey topped with a sprinkle of salt to make a delightful custardy pie.

To make Salted Honey Cream Pie, cream, brown sugar, cornstarch, and salt are brought to a boil just until it begins to thicken. The classic method of tempering eggs is used to guarantee a great set once the pie is chilled. A generous serving of honey is stirred in before the pie is baked. It's almost magical to watch as the pie bakes and the top begins to caramelize and bubble.

Allow the pie to cool completely before serving with ice cream or whipped cream and a beautiful honey drizzle. Sprinkle with sea salt before serving and enjoy!

Get the recipe for SALTED HONEY CREAM PIE here: https://cntryrbl.us/Honey-Pie

Don't forget to check out the first two recipes in our Pie Week series.


Restaurant Recipe: Café Angelina’s Hot Chocolate

Our friend Ariana (the email Santa!) just emailed us with the most delicious gift. A recipe. Not just any recipe, but a recipe for Café Angelina’s famous hot chocolate. Café Angelina (226 rue de Rivoli) in Paris is notorious for their velvety rich hot chocolate called Chocolat L’Africain (named so for it’s Ivory coast cacao beans). The tea room, close to the Louvre art museum, is a favorite venue of both local Parisians and tourists alike. Fashion designer Vera Wang listed it as one of her favorite destinations, and Grammy Award winning soprano opera Renée Fleming states Angelina’s “is a must for hot chocolate.” We love Ariana’s description the best: “so sinfully thick, it’s almost difficult to pour”!

Café Angelina’s Chocolat L’Africain (deliciously decadent hot chocolate)
This recipe serves 2 small cups, or one large cup. 2 serious chocolate lovers should double it!

1/4 cup whole milk
1/4 cup heavy cream
1 tsp of confectioners’ sugar (aka powdered sugar)
4 oz of chopped 72% Omanhene brand bittersweet chocolate (you may use another brand here, but ensure that it is close to 70% cocoa. We chopped up half of a Lindt 70% bar, found in the baking section of our regular grocery store.)

Heat the milk, cream, and sugar over medium high heat until bubbles are created around the pot.
Remove the pot from heat. Add the bittersweet chocolate.
Stir until melted adjusting heat as needed. Serve topped with whipped cream.


Luxurious chilli hot chocolate recipe

The perfect beverage to warm up on a winter's eve. This recipe involves red chilli, cream, plenty of good quality chocolate and vanilla ice cream.

Ingredients

  • 100 g 70% plain chocolate
  • 50 g 70% plain chocolate, grated
  • 1 small red chilli
  • 300 ml full fat milk
  • 100 ml double cream
  • 1 pinch salt
  • 2 scoops vanilla ice cream
  • 1 cup fresh strawberries and raspberries to serve
  • 3.5 oz 70% plain chocolate
  • 1.8 oz 70% plain chocolate, grated
  • 1 small red chilli
  • 10.6 fl oz full fat milk
  • 3.5 fl oz double cream
  • 1 pinch salt
  • 2 scoops vanilla ice cream
  • 1 cup fresh strawberries and raspberries to serve
  • 3.5 oz 70% plain chocolate
  • 1.8 oz 70% plain chocolate, grated
  • 1 small red chilli
  • 1.3 cups full fat milk
  • 0.4 cup double cream
  • 1 pinch salt
  • 2 scoops vanilla ice cream
  • 1 cup fresh strawberries and raspberries to serve

Details

  • Cuisine: English
  • Recipe Type: Drink
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. In a pan warm the cream and milk together and let the chilli steep in the mixture for 5-10 minutes (dependent on required heat).
  2. Remove the chilli and grate the 100g of Peruvian chocolate in to the mix, heating and stirring as you go until it is all melted in.
  3. Add your pinch of salt.
  4. Whisk until frothy and pour in to big mugs.
  5. Top with a ball of vanilla ice cream ball and the remaining grated chocolate.
  6. Dip your fresh fruits into the chocolate whilst drinking.

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Lover's chilli hot chocolate recipe - Recipes

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Spicy Aztec Hot Chocolate

Want the best hot cocoa recipe ever? I thought you might! This spicy Aztec Hot Chocolate is my all-time favorite. It's made with real chocolate, spiced with cinnamon and vanilla, and has a little kick from a chili pepper. It's the best!

Cozy up, friends! I've brought us mugs of steaming hot cocoa.

This isn't your ordinary hot chocolate recipe. This is hot chocolate for grownups.

It's thick and rich and gives your tongue a deliciously spicy kick with each sip. Hot cocoa should always be Spicy Aztec Hot Chocolate.

This delicious drink/ cocktail/ dessert (you choose!) is made by melting real dark chocolate into milk – or in my case, almond milk. Using chocolate instead of cocoa powder means the hot chocolate turns out nice and thick and has a rich flavor that you just can't get with the powdered stuff.

Once the chocolate melts, it's infused with vanilla, cinnamon, and spicy chili pepper. The longer you let the chili pepper sit in the pot, the spicier your Aztec hot chocolate will be. I like to let it sit for at least 10 minutes to maximize the spiciness.

You can keep it on the mellow side if that suits your taste.

I need to let you in on a little secret. This is all about making faux homemade marshmallows. ← Yes, that is a thing.

Did you see those little marshmallow squares up there? They're not real. Or they're not real homemade marshmallows, anyway.

They were a happy accident born out of wanting to have homemade marshmallows in the pictures and being too lazy to make them. Truth!

You can make your own lazy marshmallows by melting some storebought ones then pouring the caramel flecked batter into a parchment paper-lined tray. Once they cool, you can cut them into pieces and pop them in your spicy Aztec hot chocolate.

Even though they swap their fluffiness for chewiness, they are still delicious.

From your love life to hot chocolate, a little spiciness makes everything better. The Aztecs knew this they were the inventors of a spicy chocolate drink called xocoatl. Rather than sweeten their chocolate with sugar, they added fiery chilies for a spicy and bitter drink.

They were onto something.

Warm, thick and super chocolaty, this hot chocolate is a lot like dessert. The dark chocolate mellows the chili's spiciness while the cinnamon adds warmth without the heat. I prefer mine on the bitter side adjust the sugar to your taste.

I can imagine serving this in tiny ornate glasses after a dinner party. It would be equally welcomed sipped from a thermos while snowshoeing. What I'm wishing for now is a fireplace to curl up in front of with a mug of this spicy hot chocolate and a good book. My imagination will have to fill in for the fireplace.

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Watch the video: Chilli Hot Chocolate. Everyday Gourmet S8 E81 (November 2021).