Chocolate and chilli: Mexican Hot Chocolate

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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2 Responses

  1. Barbara says:

    Great minds think alike. Or is it the weather making us think of chocolate. A blogger in LA sent me some of this chocolate recently (I blogged about it back on 12 July). Great to know I can get it in NZ. Must try it with the chilli powder. Apparently the Mexicans use some wooden implement to froth the milk. I found my stick blender did a good job.

  2. Caroline says:

    I think my purchase of the long coveted Green & Black’s chocolate cookery book in Dunedin that weekend rather helped my mind turn to chocolate, not that I ever need much encouragement.

    In the absence of the authentic Mexican implement, I found my ancient wire hand whisk a fine substitute. My own stick blender is, to my sorrow, back in Ireland along with the wee, but exceptionally useful food processor that I love. The problems of having two kitchens on either side of the world!

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