Our chile hot chocolate takes "hot chocolate" to a whole new level with the addition of arbol chile. For the chile-wary, don't worry: although it adds a touch of heat, the chile is more flavor than fire.
Chile Hot Chocolate Makes 1 cup
1 Arbol Chile 1/2 Cup Heavy Cream 1/2 Cup Whole Milk 1 Oz Bittersweet Chocolate Chips (apx 1/4 Cup)--use the good stuff, it's worth it 1 1/2 Tablespoons Cocoa Powder 1 Tablespoon Granulated Sugar
In a small sauté pan, toast the chile on both sides until fragrant. Add the chile to the heavy cream and milk in a small saucepan and heat on medium until simmering. Turn off heat and let it sit for 6-8 minutes.
Combine the chocolate, cocoa powder and sugar in a mixing bowl.
Return dairy to a simmer and pour over chocolate, whisking until fully combined and the chocolate is melted.
Strain chile from hot chocolate and serve.