Title: Burton Ford's Mexican Chocolate En Leche (With a Kick)
Categories: Beverages, Chocolate, Chilies, Dairy
Yield: 4 Servings
4 lg Habanero peppers
6 oz Mexican chocolate
4 c Milk
In a heavy 2 to 3 quart saucepan, combine the chocolate
and milk. Cook over low heat, stirring constantly, until
the chocolate has melted completely and the mixture is
well blended and hot.
Puree Habaneros in a food processor or blender and add
to the Chocolate mixture. Do not let the mixture come to
a boil. With a molinillo (Mexican wooden beater) or a
rotary beater, beat the chocolate vigorously until it
is foamy.
Pour it into individual cups and serve at once while
driving to the nearest hospital.
*** Double caution do not get this near your eyes,
mucous membranes or any other vital part of your body.
If you should spill it in your lap while driving to the
hospital, pull into the nearest McDonalds, scream bloody
murder, and sue for three million dollars.
Burt (in 1997): This recipe was created for me a few
years ago when I asked if anyone ever combined chocolate
with pepper heat, and the creator's name wasn't in the
recipe. Now I can't remember who did it. Sorry, really.
U/L to NCE but NOT created by Burt Ford 11/95 3/97 11/98
8/99 11/99.
