Ceiba
701 14th Street
Washington, D.C. 20005
202-393-3983
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Mexican Hot Chocolate Shooter
Chef David Guas of Ceiba –
Washington, D.C.
Adapted by StarChefs
Yield: 20-25 Servings
Ingredients:
- 1 quart whole milk
- 1½ quarts heavy cream
- ½ cinnamon stick
- 1 vanilla bean, split and scraped (or 1 teaspoon
paste)
- 1½ pounds 58% chocolate, chopped (Chef
Guas prefers El Rey)
- 2 teaspoons almond extract
- Fresh whipped cream and ground cinnamon for
garnish
Method:
Combine milk, cream, cinnamon stick and vanilla in a saucepan. Bring
mixture to a boil over medium heat. Remove from heat and allow to
steep for 5 to 10 minutes. Place chopped chocolate in a large heatproof
mixing bowl. Pour warm mixture over the chopped chocolate and stir
until the chocolate is completely melted. Add almond extract. Strain
through a fine-mesh sieve. Pour ½ cup hot chocolate into
each serving mug. Top with whipped cream and dust with ground cinnamon.
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