Hot Chocolate with Chili
Quick Recipes Beverages Lacto-Ovo Vegetarian Recipes
An Aztec combination that has kept its charm until now. This version is identical to a hot chocolate I had in Salzburg.
We have a dispute in the family: which hot chocolate is better? The creamy one, almost like a pudding, or the liquid one, like cocoa with milk... I like it thick, so I add cornstarch. Radu likes it with just a slightly viscous consistency, so I use less cornstarch. My brother and his girlfriend expected it to be liquid, so no cornstarch for them, because, according to their theory, "if it's a drink, then you should be able to drink it without chocolate sticking to your lips"... I also like to put milk foam on top. What do you think?
Ingredients
80g hazelnut chocolate
1/4 teaspoon chili powder
1 pinch of ground cloves
1 pinch of ground cinnamon
1 packet vanilla sugar
3 teaspoons cornstarch (optional)
350ml milk
How to prepare hot chocolate with chili
- Grate the chocolate. Crush the hazelnuts inside it finely. Put them in a blender.
- Add the rest of the ingredients, except for the milk.
- Add the boiling milk to the blender and blend well for 1 minute.
- Pour into two cups, add milk foam (like for cappuccino) or a dollop of whipped cream, and decorate with chili flakes.
- Serve immediately while it's hot.
Hazelnut chocolate
Grated chocolate and crushed hazelnuts
