Sexy drink

[robinturner]

Late night experiment, check this out:

1. 1 tsp. instant coffee (I suppose purists could use real coffee in a cafetierre, but I'm out at the moment).
2. 2 tsp. cocoa
3. pinch of chilli (thanks, Juliette!)
4. pinch of cinnamon
5. sugar to taste - I'd go for at least 3 lumps

Add boiling water, stir thoroughly, and drink.
This will either make you feel deliciously erotic or make you puke.

Comments

[ex-elgecko29.livejournal.com]

I found this on the web. Thought you might like it:

Mayan Hot Chocolate

1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into
1/4" pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

In a large saucepan over medium-high heat, heat water to boiling; add chile
pepper. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain
water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean
and cinnamon stick until bubbles appear around the edge. Reduce heat to low;
add chocolate and sugar or honey; whisk occasionally until chocolate is
melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon
stick. Add chile-infused water, a little at a time, tasting to make sure the
flavor isn't too strong. If chocolate is too thick, thin with a little more
milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

NOTE FROM JUDI: Follow the recipe as presented and adjust according to heat
wanted. Sometimes add a bit of chili powder (medium heat) rather than using
the chili pepper and reducing the liquid. A dash or two of cayenne also
adds interest. The recipe is very flexible and any good brand of chocolate,
such as Droste, lends itself beautifully. One really has to experiment
according to taste - am playing with it. Have used soy milk as well as
regular milk as skim milk seems to be a bit on the thin side

[solri.livejournal.com]

So, my intuition about cinnamon was correct. Thanks for the recipe, though I'm too lazy to reduce stuff.