Total Time45 minsTotal Time45 mins
AuthorRomney Steele

Garnish mugs with whipped cream and shaved chocolate if you like. Romney Steele, author of Plum Gorgeous, created the recipe.

How to Make It

Step 1

Combine milk, half-and-half, cinnamon, chiles, zest, and chocolate in a medium pot. Scrape vanilla seeds from pods with side of a knife and add seeds and pods to pan. Bring to a gentle boil over medium-high heat, stirring often; cook 1 to 2 minutes. Remove from heat, cover, and steep about 15 minutes. Strain hot chocolate into a bowl, then return to pot.

Step 2

Heat to steaming over medium heat, stirring. Whirl in a blender in 3 batches until frothy and pour into a pitcher or mugs. Garnish with shaved chocolate if you like.

Step 3

Make ahead: Through step 1 up to 3 days, chilled.

Step 4

Note: Nutritional analysis is per serving.

Ingredients

 1 1/2 qts. regular or low-fat milk
 1 pt. half-and-half
  12 in. Mexican or regular cinnamon sticks, broken into large pieces
 2 dried chiles de árbol or other small dried chiles, torn into pieces
  Zest of 1/2 orange, removed in strips with a vegetable peeler
 4 tablets (about 12 oz.) Mexican chocolate such as Ibarra, coarsely chopped
 2 vanilla beans, split lengthwise

Directions

Step 1

Combine milk, half-and-half, cinnamon, chiles, zest, and chocolate in a medium pot. Scrape vanilla seeds from pods with side of a knife and add seeds and pods to pan. Bring to a gentle boil over medium-high heat, stirring often; cook 1 to 2 minutes. Remove from heat, cover, and steep about 15 minutes. Strain hot chocolate into a bowl, then return to pot.

Step 2

Heat to steaming over medium heat, stirring. Whirl in a blender in 3 batches until frothy and pour into a pitcher or mugs. Garnish with shaved chocolate if you like.

Step 3

Make ahead: Through step 1 up to 3 days, chilled.

Step 4

Note: Nutritional analysis is per serving.

Mexican Hot Chocolate