The highlight of this drink from Michael Chiarello is the addition of a little flavored cinnamon and a pinch of chili peppers that blend perfectly with cool vanilla ice cream laid right in cup. Share with friends: 
Time: one 0 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. water
- 1 vanilla pod (or 1 tsp. Vanilla extract)
- 3/4 Art. Sahara
- 1 tsp ground cinnamon
- 1 tbsp. l with a slide of instant espresso
- A pinch of salt
- 70 g grated dark chocolate
- 2 tbsp. milk
- vanilla ice cream
- Chili powder (ground spices with chili pepper)
Recipes with similar ingredients: vanilla pod, cinnamon, coffee, bitter chocolate, milk, vanilla ice cream, chili seasoning
Recipe preparation:
- Boil water in a saucepan. Cut the vanilla bean along and put in boiling water. Add sugar, cinnamon, espresso and a pinch salt. Cook for 1 min. and add bitter chocolate. Shuffle until the mixture does not thicken. Add milk and cook for 1 min. Serve right away with a scoop of vanilla ice cream and a pinch of chili seasoning.
- Hot chocolate can be prepared in advance and heated. Before serve it should be beaten with a whisk or in a blender to get light drink with foam.
