Ingredients
1 c. whole milk
2 oz. bittersweet chocolate
1 vanilla bean
1 peppermint candy cane
1 tsp. freeze-dried coffee granules
5 raspberries
Pinch each of ground allspice, ground cinnamon, ancho chile powder, and chipotle chile powder
Preparation
Step 1In a small, heavy-bottomed saucepan, heat the milk over medium heat. When it is slightly warm, gradually add the chocolate while whisking constantly. (You can vary the intensity of the chocolate by adding more or less chopped chocolate to the hot milk.) Cook, whisking constantly, until the milk begins to form bubbles around the edge of the pan. Do not allow the milk to boil.Step 2For vanilla: Using the edge of a small, sharp knife, scrape the seeds from the vanilla bean into the milk, then add the bean to the pan. Whisk in the chocolate. Remove the vanilla bean before serving. Or, if using the extract, simply add it to the hot chocolate.Step 3For peppermint: Stir the milk with the candy cane, allowing it to melt partially into the mixture as it heats.Step 4For coffee: Add the diluted coffee with the chocolate.Step 5For raspberry: Using a wooden spoon, crush the raspberries into the milk and chocolate mixture after the chocolate has melted.Step 6For spices: Add the allspice, cinnamon, chiles, and chile powder to the hot milk before you add the chocolate. Add the chiles to taste, keeping in mind that freshly ground chile can be very hot.
Recipe courtesy of Jacques Torres’ A Year in Chocolate.
