Blended coffee drinks get a bad rap because most of the time, they are just too sweet. It pays to remember that coffee is a spice, and its savory richness should always be allowed to shine through. That’s what you’ll get when you enrich the coffee with two Mexican flavor bumps, dark chocolate and chili powder, a classic combination that’s been a staple of that region’s cooking for centuries.
Recipe : Mexican Hot Coffee-Chocolate with Chili Cream
Coffee: La Colombe’s Odyssey
For the chili cream topping:
½ cup heavy cream
½ teaspoon cocoa powder
¼ teaspoon chili powder
¼ teaspoon fresh ground coffee
½ teaspoon sugar
First prepare the chili cream so it is ready to go as soon as the chocolate is hot. Combine ingredients in a medium-sized mixing bowl, and whisk to medium stiff peaks. Keep in the refrigerator until ready to serve.
For the hot coffee/chocolate base:
2 cups whole milk
2 cups brewed coffee (We brewed our Odyssey.)
3 ounces Mexican style bittersweet chocolate, chopped into small pieces
3 Tablespoons raw sugar (Turbinado)
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Combine ingredients in a medium saucepan, and set over medium heat. As the chocolate melts, use a whisk to stir all of the ingredients together and prevent any scorching on the bottom of the pan as the mixture comes to a simmer. Remove from the heat, and whisk vigorously for a few seconds just to make it frothy.
Ladle or pour the hot coffee/chocolate into 4 mugs, and top with a large dollop of the cream.
Mmmmm mmmmmmmmm! Had something like this in ushia (Isp?) very south Argentina and have wanted for years to make it. Thank you
Glad that you’ll be trying the recipe!
So trying this soon. The pictures alone are really great. I cannot believe how picture perfect LC drinks appear. Thank you for inspiring us to up our game at home.