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Don't be afraid of spices. Spices are your friends! Chili pepper does for chocolate what caffeine does for aspirin; it accents it, makes it stronger and better.
If you're an Abuelita chocolate addict, this will be a good fix for you.
DON'T eat the chilies as you drink the chocolate. Leave them in the pan to season the cocoa and strain them out before you drink. Also, wash your hands after handling the chilies- don't touch your eyes.
1/2 cup Splenda (baking style)
1/3 cup unsweetened baking cocoa (powder)
4 cups milk, with 1/3 cup of it set aside. (I use 1%, I've never tried this with soy milk, so I don't know how that will turn out)
2 pequin chilies (teeny dried chili peppers, available at gourmet places like Dean and Deluca)
Sprinkle of cinnamon
Sprinkle of nutmeg
1/2 teaspoon vanilla extract
soft mixing spatula
How To Prepare:
Combine the Splenda, cocoa and 1/3 cup milk in a small saucepan. Use the mixing spatula to stir the mixture until it makes a soft paste. This will keep the powdered cocoa from lumping and rising to the top.
Turn the stove heat on low and add the rest of the milk, stirring constantly. When the mixture starts to bubble, add a small sprinkle of cinnamon and stir. Add a small sprinkle of nutmeg and stir again. Then plunk in the chilies. These will float around the surface at first; as they moisten, they will soften and sink to the bottom. Turn the heat up just a little. As the mixture comes to a full boil, add the vanilla. Keep stirring; the cocoa and spices will try to form a sediment at the bottom. Once a "skin" has formed at the top, your cocoa is finished. I skim the skin off, but you could stir it back in if you like.
Number of Servings:
Carbs per serving - include all nutritional information if known:
1 per cup for the cocoa; the rest is determined by what sort of milk you use (10 for 1%)