mexican hot chocolate 1 LCT
Coffee connoisseur Todd Carmichael, owner of Philly-based coffee brand La Colombe Torrefactionand host of Travel Channel’s hit series “Dangerous Grounds” (season two premieres on Jan. 28 at 9 p.m.) shares his recipe for a cup of joe with a chocolatey twist. Get ready to sip this delicious drink all winter long.

 

Mexican Hot Coffee-Chocolate with Chili Cream


"Blended coffee drinks get a bad rep because most of the time, they are just too sweet. It pays to remember that coffee is a spice and its savory richness should always be allowed to shine through. That’s what you’ll get when you enrich the coffee with two Mexican flavor bumps, dark chocolate and chili powder, a classic combination that’s been a staple of that region’s cooking for centuries."

For the chili cream topping:
½ cup heavy cream
½ tsp cocoa powder
¼ tsp chili powder
¼ tsp fresh ground coffee
½ tsp sugar

 

Prepare the chili cream first so it is ready as soon as the chocolate is hot. Combine ingredients in a medium-size mixing bowl and whisk to medium stiff peaks. Keep in the refrigerator until ready to serve.

 

For the hot coffee/chocolate base:
2 cups whole milk
2 cups brewed coffee
3 ounces Mexican style bittersweet chocolate, chopped into small pieces
3 tbsp raw sugar (Turbinado)
½ tsp ground cinnamon
¼ tsp vanilla extract
Pinch salt

 

Combine ingredients in a medium saucepan and set over medium heat. As the chocolate melts, use a whisk to prevent any scorching on the bottom of the pan as the mixture comes to a simmer. Remove from heat and whisk vigorously for a few seconds just to make it frothy.

 

Ladle or pour the hot coffee/chocolate into four mugs and top with a large dollop of the cream.