Mexican Hot Chocolate question?

Question

Do you add fresh chilies, dried chilies, chili powder, cayenne or paprika? I was going to make some and then try to make some ice cream. Would cream, whole milk or half/half be better?

Answer 1

I would just buy a good brand of mexican chocolate (bars not powder) Ibarra or Abuleita are both good brands. I prefer abuelita.  Brink milk and 1 round bar chocolate to a simmer. REMEMBER to stir constantly or the milk will over flow. When the chocolate has completely melted trought its ready.  

Answer 2

really, ice cream???

Answer 3

Mexican Hot Chocolate

Dried chili peppers are commonly used.  You can use whole milk or cream.  Here is a recipe for Mexican Hot Chocolate.

Mexican Hot Chocolate

4 (1-ounce) squares of Mexican chocolate*

2 tablespoons honey

1/4 cup hot water

Small pinch of salt

1 tsp instant coffee

2 cups of milk

1 egg (optional)

¼ tsp pure vanilla extract

1 dried red chile pepper (you pick the size as the larger it is, the more heat it will infuse)

Ground cinnamon for sprinkling

In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute. Carefully stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it).

In a medium-size bowl, beat the egg until it is frothy, you can use an electric mixer, a molinillo, or a fork for this. You just need to make it as frothy as possible.  Add the vanilla extract and beat in well.

Pour the hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds. You want to beat it until you have about 1/2- to 1-inch of foam on top.

Pour into cups or mugs to serve. Sprinkle some ground cinnamon over the hot chocolate once it is in the mug.