SPICY ESPRESSO INFUSED DARK HOT CHOCOLATE | Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™ Recipe

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Ingredients

5 cups milk
2 cups water
1 cup evaporated milk
1.5 cup brewed espresso, unsweetened
6 Tbsp. sugar
4 Tbsp. special 100% dark cocoa
2 tsp. peppermint extract
1 cinnamon stick
1/2 tsp. cayenne pepper
pinch of salt
ground cinnamon for dusting
2-3 cups marshmallow

Preparation

Step 1

Bring water to boil. Add dark chocolate cocoa. Stir well with wooden spoon. Lower heat to medium. Add milks, cinnamon stick, extract, espresso, cayenne pepper, and sugar. Stir well using a whisk and simmer for 20 minutes. Add pinch of salt to taste. Bring to boil for 2 minutes. Remove from heat. Pour into pitcher.

Pour into each serving mug. Top with marshmallows. Wait for a few minutes until marshmallows start to soften and melt into chocolate. Stir. Sprinkle with a dash of cayenne and cinnamon.

This is such a nice drink…absolutely perfect for the cold weather…I love the idea of adding some cayenne pepper and all the spices, this sure will keep me warm…yum!

Hmm…..warm, dark brown with heat.

Juliana: Thanks! I really liked it even though I’m not too big on spicy. It was a different kick, which was perfect for the weather. The mint also gives it a nice touch. Less fattening than my old way of adding ganache to my espresso!

Deana: Thanks! I hope you make and enjoy it.

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Mi nombre is Bren but they call me B! I cook for cool people in my baddest pumps and leave them wanting more. I believe pressure cooking is the best thing that could have been invented & thank Mami for teaching me how to use it. My approach is to offer sexy yet accessible food. God forbid I start my day without 4 shots of Cuban espresso!

has many uses in global cuisines. In our house, we’ve always used it as a boiled “tea”for an upset stomach and indigestion. Of course, our most popular culinary use of mint is for the ubiquitous

Honey is a great natural source for reducing heat in 1st degree burns. Apply immediately.

The proteins in eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. This is when a Bain Marie comes into play and is a great method for cooking egg custards.

is a French term meaning “froth” or “foam,” which is a rich, airy dish that can be sweet or savory, hot or cold. Fluffy desserts are due to the addition of whipped cream or beaten egg whites and fortified with gelatin!

Did you know rose hips are the reddish-orange fruit of the rose and are used to make jellies, jams syrup, tea and

to develop; to take place

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