For those in NYC, this stuff is everywhere now!

I love Mexican hot choco, made with bricks of cocoa, ground almonds and sugar.

Now does anyone have any insight into making spicy hot chocolate with chiles?
Jacques Torre does it in NYC, I want to do it at home.

i live right around the corner from the jacques torres in brooklyn. it's so hard not to go there for "wicked" hot chocolate every weekend! i'd love to know a recipe, too.

For those looking for info on Jacques Torres Wicked Hot Chocolate, I do know that the mix has allspice, cinnamon, ground sweet ancho chili peppers and smoked ground chipolte chili peppers. Now... how that translates into a cup of hot chocolate on your stovetop is another question. I've read that the mix contains cornstarch as a thickener. No need to mess with that stuff at home. My advice is to get your hands on ground anchos and ground chipotles and make a little spice mix with the allspice and cinnamon. Easy on the chili ratio. Whisk the mix into your hot chocolate then run through a fine sieve to get any offending pepper pieces out.

Good luck!

Hey, does anyone know where I can get Ibarra in the DC area? Thanks! :)

OOhh! Now you're talking. I mix mine with the the traditional Mexican wood whisk my friend gave me. I make mine with chocolate soy milk, cinnamon stick, chili powder and at the end pour on a little peppermint snapps. Now if that don't warn you up on a cold, wet day I don't know what will.

This is the recipe that I know for hot chocolate with chili peppers. I don't remember where I got it, but I think it's the standard recipe. It's yummarific!

2 cups boiling water
1 chili pepper, cut in half with seeds removed (I use sweet ancho chili peppers)
5 cups light cream or whole milk
1 vanilla bean, split lengthwise
1 or 2 cinnamon sticks
8 ounces bittersweet chocolate or mexican chocolate, cut into 1/4 inch pieces
Sugar or honey, to taste (I use either evaporated cane juice or light muscovado sugar. I tried it once with Agave nectar but that tasted funky)

So basically you boil the chilis in the water until it's reduced to about a cup of chili pepper liquid. Strain and set aside.

Then in another pot heat the cream (or milk) with the vanilla bean and teh cinnamon. Do not boil! Bring to just about to boil. Reduce heat and add chocolate and sugar or honey, stirring until chocolate and sweetener are fully dissolved. Remove from heat and take out the vanilla bean and the cinnamon stick. Add chili-water to desired taste/heat level.

I serve this with a touch of whipped cream and a sprinkle of chili powder.

:)

Chickpea,
Try Whole Foods - I saw some in one here in NYC tonight. Balducci's may even have it; I think there are several Balducci's in DC, no?

Thanks!! I'll give them both a try.

Yummy! I love this stuff. I have a tip for making the chocolate easier to work with. I learn it while I was working at a cafe in Mexico during the winter. Put an entire round disc into a bowl and pour some boiling water over it. Just barely cover the disc and then use a fork to make a paste. Then take a spoonful of the paste mix it with hot milk in your mug. Put the rest of the past in the fridge and pop it in the microwave for 30 second or less when you want to make more hot cocoa.

i had Ibarra hot chocolate when I stayed at the great little eco-resort called Kailuum (http://www.kailuum.com/). they served it every morning, and every night after dinner. i became friendly with a couple there from New Mexico and a few months after the trip, they sent me a care package of Ibarra because I couldnt find it in NYC.

i'm going to buy some right after work!

The chocolate Ibarra is good but the most traditional chocolate in Mexico is 'Chocolate Abuelita' and about that hot chocolate, I haven't try that if it is to drink, but if you mean mole then it's a whole diferent stuff and a long long process.

http://www.mexgrocer.com/2550.html

I love this chocolate. I break off a few pieces then grind them in an big old mortar and pestal set up. Just the relaxing slow motion of grinding the chocolate by hand then proceeding with the hot chocolate making has proven very therapeutic after a particularly hard day at work or lousy traffic. (I'm partical to a little cayenne sprinkled in the finished product.)

Almost forgot - I've used this chocolate for moles, too, and it worked great.

partical? I mean "partial" (sorry - chocolate on the brain)

I was about to make that shout out, Yahid. We prefer Abuelita in our house. Also Amazon offer Mexican chocolate as well as other specialty items.

I find Abuelita too sweet -- much prefer Ibarra.

Chickpea,

I would bet that the Tivoli Giant has it. It's in Columbia Heights about three blocks north of the Metro.

I love Mexican chocolate. The best way to serve it is with Mexican "bolillo" (bo-lee-yo). Dip pieces of the bolillo into the hot chocolate and enjoy. If you pick up the Mex chocolate from most super markets, don't forget the "bolillo."

Sorry about the double post, but this web site gave me an error message and I clicked on post a second time. By the way, "bolillo" is the Mexican version of french bread. This bread also makes killer "tortas" (Mexican sandwiches). I should post a Mexican torta recipe. Let me know if anyone is interested in such a posting.

Yeah, Oceanus. Dipping pieces of bolillo in hot cinnamon flavored chocolate is greatness.

We just bought some Abuelita in individual packets - high hopes that it will taste as good as the original. Gonna make it tonight.

Hi every 1 I heard that you can add cheese to melt on the chocolate abuelita while it's boiling in the pot. someone told me it's soooooo good. I haven't yet tried it but I surely will one day he made it sound delicious, then I can come back to tell you how it tastes. take care people and have a nice winter zippin on your hot chocolate abuelita.

I would love to try your torta recipe Oceana!!

PErsonally there is one that is called Abuelita!! its an old lady on the product!!

THAT ONE IS THE BEST!! a little more pricy than the Ibarra but it is way better :D

Abuelita does not contain real chocolate, just chocolate liqueur, we like Ibarra's much better, which has ground cocoa nibs. Check the ingredients. ;o) You can add more spice to really up the ante. Cardamom, cloves, cinnamon and nutmeg.

First off, the above comment is false; Abuelita uses only real chocolate.
Regarding the making of Mexican hot chocolate, I like to also add either vanilla or almond extract for an extra touch of fragrance that doesn't overwhelm the nature of the drink.