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While I was in Berkeley, A's resident German houseguest made us some hot cocoa that had the unexpected (though traditional) property of including hot peppers. When you first take a sip, it tastes quite ordinary, but as you swallow the spiciness comes through -- I couldn't even quite identify the sensation at first, which was fascinating. It also keeps me from drinking it at the usual top speed at which I cannot help but consume hot beverages, and is nice for colds, too.
2 cups milk
splash water
2 T. cocoa
2 T. sugar
pinch salt
1/2 t red pepper flakes or 1/4 t cayenne
Whisk cocoa and sugar together with a bit of the milk and a splash of water at the bottom of your pan until you have a smooth paste. Add the rest of the milk, the salt, and the hot pepper and heat over a medium flame, stirring, until it begins to steam. If you have used the hot pepper flakes, you'll want to strain it into your waiting mugs, or an intermediate vessel. If you've used powdered chile, go ahead and pour it right into the mugs. Serves 2.
Posted by redfox at January 19, 2003 11:38 PM (drink)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
