I will travel far and wide for good hot chocolate (my very favorites are the shot of Aztec chocolate you get in an espresso cup at Marie Belle in New York and a cup of chocolate I had in Italy years ago that resembled nothing so much as hot pudding), so I’m always on the lookout for new recipes and alternate takes on the classic. This chocolat chaud recipe from Kitchen Sidecar with mulato chiles and strained milk sounds intriguing. Take that, January!
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