Serving hot chocolate with chile pepper goes back to the Aztecs. There’s still no better or tastier way to warm up on a cold October evening than with a rich, sweet mug of chocolate that comes with a surprise spicy kick. Serves 43 cups whole milk.
1 cup heavy cream
0.5 gram kief or finely ground hash
2 (3.1 ounce) tablets Mexican chocolate**
½ to 1 teaspoon cayenne pepper (depending on how much spice you like)
1/3 cup freshly squeezed orange juice
whipped cream for garnish
Combine milk, cream, kief or hash, chocolate and cayenne in a medium saucepan over medium heat. Heat, stirring frequently, until simmering. Cook at a bare simmer, stirring constantly, for 5 minutes. Use a whisk to whisk the mixture, taking care that all kief and chocolate have completely melted and everything is well combined. Whisk in orange juice and heat, whisking, for another minute. Pour into mugs, garnish with whipped cream and serve.
**Found in the Latin foods section of the market, Mexican chocolate is high in sugar and flavored with cinnamon and almonds. Abuelita and Ibarra are two popular brands.
