[CH] Winter Drink
Myron Menaker (myronm@bellsouth.net)
Sat, 20 Nov 1999 05:30:14 -0500
We were recently discussing Mexican chocolate here. Coincidentally, this
was just sent to me by a friend. I've never seen the
"chile-in-a-tea-ball" idea -- it would probably work in coffee and tea
too!
Myron at the beach
Kiss of the Devil Cocoa
1 fresh - habanero pepper, stemmed and seeded
4 cups - milk
4 (3-inch) - cinnamon sticks
4 pieces - Mexican sweet chocolate (see note)
Place the habanero pepper into a tea ball or infuser and set aside.
Combine the milk and the cinnamon sticks in a small saucepan over
medium
heat. Bring to a boil over low heat. Place the tea ball in the pan and
stir
for about 10 seconds. Taste the milk to check the level of fire. Keep
stirring and testing every ten seconds until it is as fiery as you
want.
Remove the tea ball and set aside.
Add the Mexican chocolate, stirring well until the chocolate is
completely
melted. Remove the cinnamon sticks and serve the drinks in mugs. Pass
the
habanero-filled tea ball for those whose wish to soak up some extra
fire.
Note:
Mexican chocolate can be found in Latin grocery stores. It is usually
packaged as a bar designed to be broken into pieces. If you can't find
it,
substitute your favorite cocoa mix.
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Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
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