Today is National Hot Chocolate Day! A small holiday I know, but since I love chocolate and the nights are cold, I wanted to celebrate.
I found this recipe for Hot Cocoa + Pumpkin, and it gave me an idea for adding something a little spicier: ancho chiles. Ancho chiles are dried poblano peppers and are very common in Mexican cuisine, and I easily found whole ancho chiles in my local Hispanic market. Ancho chiles are not hot, but give food a fuller, slightly peppery flavor with a hint of smoky sweetness.
To infuse the chiles, chop one large chile and place in a sauce pan. Pour 1 cup of boiling water over the chiles and cover with lid. Let chiles steep for 5 minutes, then pour through a sieve into a mug. Add hot chocolate mix and 1 tablespoon (or more) half and half.
Infusing hot chocolate with ancho chiles was easy! This combination of chocolate and spice would also be great with the addition of coffee (for the morning) or pumpkin (for extra fiber and nutrients). I’m also thinking it would make a sweet-and-spicy, cold-weather treat for my Valentine…steeping and steaming my way into his heart.
Related hot chocolate recipes:
Green Tea Hot Cocoa
Fresh Mint-Infused Hot Cocoa