| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Fresh habanero pepper; stemmed and seeded |
| 4 |
c |
Milk |
| 4 |
|
Cinnamon; (3-inch) sticks |
| 4 |
|
Pieces Mexican sweet chocolate; (see note) |
INSTRUCTIONS
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.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Nov 19, 1999,
converted by MM_Buster v2.0l.
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