As it is now officially fall, we thought we would bring you a Tasty Tuesday recipe from Bon Appetit just in time for the chillier weather.
When the nights get cold, cozy up to a nice cup of Mexican hot chocolate. We love the added kick provided by the ground chili peppers. The below recipe makes 4 servings.
3 cups whole milk
3 tablespoons crushed cinnamon sticks (preferably Ceylon)
6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
¾ teaspoon vanilla extract
Pinch of kosher salt
¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving
Lightly sweetened whipped cream (for serving)
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
For the full list of 60 fall recipes go to Bon Appetit. #TastyTuesday
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