Mexican Drinking Chocolate
8 ingredients
5 steps
Ingredients
- 1 1/4 lbs dark chocolate, finely chopped (61-66% cacao)
- 2 1/4 cups heavy cream
- 2 vanilla beans, split and scraped
- 2 teaspoons ground cinnamon
- 1/2 teaspoon dried chipotle powder
- 1/4 cup light corn syrup
- 1/2 teaspoon almond extract
- 8 cups milk
Directions
-
1Put chocolate in a large bowl.
-
2Combine cream, vanilla beans (seeds and pods), cinnamon and chile powder in a saucepan. Bring to a boil, stirring often. Remove from heat. Press vanilla pods against sides of pan to extract any remaining seeds and cream; discard pods.
-
3Pour cream over chocolate and stir until melted. Add corn syrup and almond extract; stir until smooth.
-
4Package in very clean 1 cup jars. Refrigerate up to 2 weeks.
-
5To serve, combine 1/4 c ganache (use a heated spoon to scrape ganache out of jar) with 1/2 c hot milk and stir until smooth.
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