kiss of the devil cocoa
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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. This tormented recipe produces a fiery boost that will warm your soul and melt your socks. Kiss of the Devil Cocoa definitely is NOT for kids and is sure to surprise even the most jaded fire eater. Try it if you dare, but be warned that you may never look at your mug of cocoa the same way again. source unknown
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yield
4 cups
prep time
5 Min
method
Steam
Ingredients For kiss of the devil cocoa
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1 fresh habanero pepper, stemmed and seeded
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4 cups milk
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4 cinnamon sticks, 3 inches each
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4 pieces mexican sweet chocolate, see note
How To Make kiss of the devil cocoa
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1Put the habanero pepper into a tea ball or infuser and set aside. Mix the milk and cinnamon sticks in small pan over medium heat. Bring to a boil over low heat. Put tea ball in pan and stir for about 10 seconds. taste milk to check the level of fire. keep stirring and testing every ten seconds til it is as fiery as you want. Remove tea ball and set aside.
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2Add Mexican chocolate, stirring well til chocolate is completely melted. Remove cinnamon sticks and serve drinks in mugs. Pass habanero filled tea ball for those who wish to soak up some extra fire. Makes 4 cups
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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