Recipe: Pueblo Chile Hot Cocoa

Pueblo Chile Hot Cocoa

Hot cocoa is a fan favorite for anyone, but have you tried it with a little spicy kick? Instead of using ancho chili powder or cayenne pepper, Palmer staff have whipped up a recipe using the southern Colorado Pueblo Chile. 

Ingredients

• 3 ounces bittersweet or semisweet chocolate, chopped (if you have a sweet tooth, go for the semisweet)
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon sugar, or to taste
• ¾ teaspoon Pueblo chile powder (we tested with Milberger Farms Green Chile Powder, which is fairly mild)
• 2 cups milk of your choice (whole, oat, etc.)
• ¼ cup whipping or heavy cream
• 1 cinnamon stick
• ½ teaspoon vanilla extract
• Whipped cream, marshmallows, extra chile powder for garnish (optional)

Instructions

• In a medium saucepan, whisk together chocolate, cocoa powder, sugar, and chile powder over medium-low heat. When chocolate is about halfway melted, slowly whisk in the milk and cream. 
• Drop in the cinnamon stick. Raise temperature to medium and bring to a simmer. 
• Remove saucepan from heat. Cover with lid and let steep for 1 hour. 
• Remove cinnamon stick and whisk in vanilla. Taste your concoction and add more sugar if you want it sweeter, or add more chile powder if you want more heat.
• Warm over low heat before serving. Top with whipped cream or marshmallows and sprinkle with extra chile powder for garnish, if desired.