Peruvian Creamy Spicy Hot Chocolate Food

PERUVIAN CREAMY & SPICY HOT CHOCOLATE

Steps:

• Gather ingredients
• Place a small pot on the stove over medium heat, add half a cup of water and immediately add the spices. Add the cinnamon stick, cloves, and star anise.
• Cook the spice infusion half covered over low heat for at least 10 minutes. Turn off the stove, remove from the heat, and strain the spices. Discard the spices and preserve the infusion.
• Return the infusion to the pot, and dissolve the dark chocolate and instant coffee in it, whisking with a hand mixer.
• Then add the whole milk and the evaporated milk. Stir well until all ingredients are mixed.
• Add the pinch of nutmeg and continue beating without letting the mixture boil.
• Dissolve the tablespoon of cornstarch in three tablespoons of water. Add the diluted cornstarch to the chocolate and continue beating in circles until the chocolate is thick.
• If you want you can add a more teaspoon of cornstarch.
• Cook for three more minutes, add sugar to taste, and serve hot in large cups.
• If you like chocolate with a lot of foam, blend it before serving.
• Decorate with whipped cream, marshmallows, or cinnamon powder.

SPICY HOT CHOCOLATE

Steps:

• Bring the almond milk to a simmer in a large saucepan over medium-low heat (do not boil). Whisk in the chopped chocolate, cinnamon, vanilla, cayenne and salt; whisk until the chocolate has melted. Remove from the heat and whisk vigorously to form foam. Gently pour the hot chocolate into cups. Top with whipped cream if using.

SPICY HOT CHOCOLATE

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.