When I was little my mother used to make the BEST hot chocolate! Now that I have my own children I continue that same tradition by makina family favorite: Chile Ancho Mexican Hot Chocolate. Today I am sharing a unique recipe and hope that you can continue your own family winter traditions.
Chile Ancho Mexican Hot Chocolate
Serves 2, more or less chiles can be added depending on how hot you like your drinks to be.
2-3 small dried, chile ancho
1 tablet Abuelita Mexican hot chocolate
2 cups milk
Infusing the milk that you will use to make the hot chocolate will take up to an hour, so do this step well ahead of time.
Add milk to a small saucepan over medium heat for five to six minutes. As soon as the milk begins steaming remove it from heat and immediately add the dried chiles to the pan. Do not remove the stem and seeds as you normally would when using chiles.
Place a lid over the milk and chiles and let them steep for 45 minutes.
Remove whole chiles from the milk, they should have kept their shape and stayed together, but if you do have a chile that falls apart you can quickly strain the milk to remove any seeds, stem or pulp.
Return saucepan to low heat. Crush up on tablet of Mexican hot chocolate and add it to the infused milk. Simmer for 8-10 minutes, stirring constantly to prevent scalding.
Note: Infused milk can be kept in the refrigerator for 2-3 days until ready to use.