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Beverages
Chili
Cocktail
6
oz bulldog gin
½ oz fresh lemon juice
3
dashes
tabasco
sauce
chili
pepper, sliced
How to cook:
1.
Pour
the bulldog gin and tabasco into an ice-filled.
2.
Shake
generously.
3.
Strain
into a chilled.
4.
Garnish
with a chili pepper
Spicy Mexican Chocolate
2
cups boiling water
1 chili pepper, cut in half, seeds removed
5 cups light cream or milk
1 vanilla bean, split lengthwise
2 cinnamon sticks
8 ounces 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
How
to cook:
1.
In
a large saucepan over medium-high heat, add chili pepper to boiling
water. Cook until liquid is reduced to 1 cup. Remove chili pepper;
strain water and set aside.
2.
In
a medium saucepan over medium heat, combine cream or milk, vanilla
bean and cinnamon stick until bubbles appear around the edge.
3.
Reduce
heat to low; add chocolate and sugar or honey; whisk occasionally
until chocolate is melted and sugar dissolves.
4.
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.
5.
Serve
in small cups and offer round almonds or hazelnuts and whipped
cream.
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