Sonoran hot dogs, chimichangas, hot chocolate?
This last one might not make the top of your Tucson foods list. But we're here to say, why not? With an eye toward the steamy Mexican treat chocolate caliente (hopefully with churros), we set out to make the essential Tucson drink.
Our objectives:
A) No powder, no tablets. We're using real deal chocolate.
B) Make it simple and easy, so anyone can do it at home. And ...
C) Spice! Because it ain't Tucson if it don't got a chile in it.
And this is what we came up with: Spicy Chiltepin Hot Chocolate. After experimenting with a few different varieties of chile, we kept it simple with the local chiltepin, sold in packets at any Mexican supermarket. These little red balls of fire have grown wild in the Sonoran Desert for thousands of years. And since they're so small, there's no need to reconstitute them or cut them up. Just crush a couple on a napkin and throw them in! (We did strain the liquid after boiling to get rid of the seeds.)
All in all, a really simple yet rewarding recipe. Much of the flavor comes from that bitter dark chocolate, which plays off the sweetness of the cinnamon and milk for a bold, but perfectly balanced drink. Grab yourself some cookies and cozy up to a roaring electric heater. You've got yourself an evening!
Spicy chiltepin hot chocolate
Makes 6 servings
Ingredients
- 1/2 pound brick Valrhona dark chocolate*
- 5 cups whole milk
- 3 cinnamon sticks
- 3 crushed chiltepin chiles
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon sugar
- whipped cream
- ground cinnamon, to taste
*Dark chocolate bricks available at Whole Foods. Can substitute any dark chocolate around 70 percent cacao.
With a sharp knife, cut chocolate into thin shavings and place in a large mixing bowl. Crush two chiltepin chiles with the back of a knife and set aside.
Bring milk, cinnamon sticks and the two crushed chiltepin chiles to a boil, whisking to incorporate the flavors.
Over a mesh strainer, pour half the milk into the mixing bowl with the chocolate. Whisk until chocolate is melted into the liquid. Then pour the rest of the milk and whisk until fully incorporated.
Add vanilla, salt and sugar to bowl, then whisk. Pour into mugs and top with whipped cream, ground cinnamon and remaining chiltepin chile.
