Taste and adjust the sweetness, cinnamon and chili of your Xocolatl to your liking. Melt low and slow until the chocolate is fully melted.ĭiscard the chili seeds before adding to the pot to keep from having to strain the hot chocolate before serving. If your hands are sensitive, use disposable gloves to cut the red chili to make sure it doesn’t burn your hands.ĭon’t start out the heat too hot when melting the chocolate as you don’t want it to burn. TIP: Taste during this time and remove the chili if it’s getting too spicy, and add more sweetener if desired. Allow the mixture to nearly come to a boil, then remove from the heat.Īllow the mixture to sit for 10 minutes to infuse the flavors. ![]() Whisk in the water, honey, cinnamon and vanilla.Īdd the chili. Warm the milk and chocolate chips in a pan over low/medium heat until the chocolate melts, whisking often.Ĭut the chili in half, remove and discard the seeds. Leave it in to simmer and often test to check the level of spice.įollow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
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