Hope your 2013 is filled with memorable meals and good times.
There is no milk or dairy in this elixir, just pure chocolate decadence…
Use any or all of the following chile powders to taste (listed in ascending order of heat level):
Ancho = mild heat (1,000-2000 Scoville units), fruity, raisin-like flavor;
Guajillo = medium heat (2,500-5,000 Scoville units), tangy (like cranberry), slight smokiness with the warm flavor of ripe, juicy, sweet tomato;
Chipotle = medium heat (5,000-8,000 Scoville units), smoky;
Piquin = hot (100,000–140,000 Scoville units), citrusy, smoky, nutty; add a pinch or two for some additional heat.
Mayan Chile Chocolate Elixir
Adapted from Kakawa Chocolate House, Santa Fe
3 1/2 ounces unsweetened chocolate, chopped into chunks
3 1/2 to 4 tablespoons honey; more or less to your liking
2 tablespoons chile powder (used a combination of ancho, chipotle, and guajillo; with just a pinch of pequin for heat); more or less to your liking
1/4 teaspoon pure vanilla extract
Dash of cinnamon
In a medium saucepan, heat 1 1/2cups water until almost boiling. Turn off the heat and add the chocolate. Whisk until melted and well combined. Add the honey (or agave), chile powder, vanilla, and cinnamon. Turn the heat back on and continue stirring constantly, until thick and heated through (do not let the chocolate and water come to a full boil). Remove from the heat and enjoy immediately, or pour over ice cream for a gustatory delight.
Note: Add as much or as little sweetener as you like. Same goes for the chile powder; adjust to suit your personal taste.