• 2 C. boiling water
• 1 chili pepper, cut in half, seeds removed (with gloves)
• 5 C. light cream or whole or nonfat milk
• 1 vanilla bean, split lengthwise
• 1 to 2 cinnamon sticks
• 8 oz. bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
• 2 Tbs. sugar or honey, or to taste
• l Tbs. almonds or hazelnuts, ground extra fine
• Whipped cream

In a large saucepan over medium-high heat, add chili pepper to boiling water. Cook until liquid is reduced to 1 C. Remove chili pepper; strain water and set aside. In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk. Serve in small C. and offer ground almonds or hazelnuts and whipped cream.