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New Mexican Hot Chocolate

Monday, 26 May 2008


Here's a modern version of the ancient Mayan drink.


At a glance
New Mexican
Chile peppers
Cooking Method
Heat Level
New Mexico Red
6 4-ounce cups
•    1/3 cup unsweetened cocoa
•    1 tablespoon flour
•    1/3 cup granulated sugar
•    3/4 teaspoon ground cinnamon
•    1/4 teaspoon ground cloves
•    1 teaspoon finely ground New Mexican red chile
•    1 cup water
•    2 cups half-half
•    1 cup milk
•    1 cup whipping cream
•    1 ½ teaspoons vanilla
•    Freshly grated nutmeg
•    6 whole cinnamon sticks


Combine the cocoa, flour, sugar cinnamon, cloves and red chile with the water in a large saucepan. Stir or whisk until very blended. Heat the mixture until bubbling and just beginning to simmer. Gradually add the half and half, then the milk in a very fine stream, stirring constantly. Beat with a molina or a whisk. Heat until hot, but do not boil, and keep warm for at least five minutes. Whip the cream with the vanilla. Whip the chocolate again just before serving, until it is very frothy. Top with a dollop of the whipped cream and a pinch of nutmeg. Insert a cinnamon stick into each mug and serve.


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