Mexican Nutella Hot Chocolate with Chilies

It's been an incredibly busy week with stuff going on all over the place. I haven't had a moment to think about what to make for this year's World Nutella Day.

Then, while writing up the Weekend Wokking round-up #21 (Chili Pepper), I was saved by Sweatha of Tasty Curry Leaf's recipe for Mayan hot cocoa. I could do something similar, but swap out the cocoa in her recipe with Nutella.

Read the Wikipedia entry on hot chocolate for background information on how the drink evolved from what the Mayans and Aztecs drank hundreds of years ago. Chile was definitely an ingredient.

If I had time, I would have simmered whole ingredients, but perhaps there's something to be said for super simple as well?

On a cold, rainy night, an individually-made mug of hot chocolate with a few pinches of cinnamon, chili pepper, and nutmeg, along with a generous dollop of Nutella, was just what I needed.


Mexican Nutella Hot Chocolate with Chilies
Adapted from Sweatha of Tasty Curry Leaf's recipe for Mayan hot cocoa

For one cup, you'll need:
1 cup milk or soy milk
1 generous tblsp Nutella
2 pinches ground cinnamon
1 pinch ground nutmeg
1 pinch cayenne or paprika

In a small saucepan on low heat, melt 1 tblsp of Nutella in 1 cup milk. Add 2 pinches of cinnamon, 1 pinch of nutmeg, and 1 pinch of cayenne or other chili pepper powder of your choice.

Gently stir until all the Nutella has dissolved. Taste and add more spices or sugar or Nutella if necessary.

If you want a frothy top, then briskly beat the mixture. Otherwise, pour into a mug. The chili peppers add an unexpected kick to the soothing hot chocolate.

Enjoy!

I'm submitting this recipe to World Nutella Day hosted by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso.

Check back with them on February 8 for a round-up of Nutella recipes from around the world.

My other Nutella recipes:
Chicken Enchiladas with Nutella Mole Poblano
Chocolate Mochi with Nutella Filling
Egg Rolls Stuffed with Bananas and Mangoes with Nutella Dipping Sauce
Bananas, Nutella, and Peanut Butter Sandwiches

*****
1 year ago today, chicken enchiladas with Nutella mole poblano.
2 years ago today, German oven pancakes.
3 years ago today, pupusas with beans and cheese.

Weekend Wokking #21 (Chili Pepper)

It's no secret that I cook lots of CHILI PEPPERS, the secret ingredient for this month's Weekend Wokking challenge, as chosen by last month's host, Marija of Palachinka. It's not so much for me, but because my family can't get enough of my Tuong Ot Xa (Vietnamese Lemongrass Chili Sauce).

Youngest aunt was just telling me that she was on the phone with oldest aunt, who raved about the jar of chili sauce I gave her for Christmas. Youngest aunt then strongly hinted that she needed some more too.

Cousin T was quite happy when I gave her a jar during Christmas. Apparently, her parents refused to share any of the chili sauce I had given them the year before. :P

But obviously, the chili pepper has a lot more uses than simply in sauces. The half dozen recipes for this month's challenge in alphabetical order are...

*****

Cheese and Chili Balls by Graziana of Erbe in Cucina (Cooking with Herbs) in Italy. In this case, the first entry alphabetically was also the first entry I received. Graziana grows a variety of chili peppers and added them to gouda and cottage cheeses for a quick, no-cook appetizer. The balls were served on lettuce leaves from her garden, but she also suggested spreading the mixture on toasted bread.

*****

Chili Pepper Water by Kits Chow in Vancouver, British Columbia. Just look at that lovely color! This garlicky, vinegary, spicy water can be sprinkled over food. I imagine this would go great over steak or potatoes or anything really. The link also has her recipes for chili oil and a chili salt blend.

*****

Indonesian Beef Rendang by Wandering Chopsticks. I chose to submit this dry curry recipe because although chili pepper is just one ingredient in a list of many, it adds a subtle spicy note to the coconut and lemongrass flavors.

*****

Mayan Hot Chocolate by Sweatha of Tasty Curry Leaf, in Bangalore, India. I've long heard that the Mayans added chili peppers to their hot cocoa, but haven't really been tempted to try until I saw this recipe. Perhaps because it's not just chili and cocoa, but also includes cinnamon, cloves, and nutmeg. Spice-spicy and hot-spicy cocoa sounds wonderful.

*****

Salsa Romesco (Queen of the Catalan Sauces) by TS & JS of Eating Club Vancouver, British Columbia. This sister duo has always submitted some of the most intriguing recipes and this time is no different. This blend of chili, garlic, nuts, and tomatoes reminds me of mole sauce. The fact that guests thought it tasted like a peanut sauce or shrimp paste makes it a mystery sauce to try.

*****

And last, but certainly not least, is Sambal Bajak by Sijeleng of Javaholic in Northern California. I like the sound of this mild chili sauce that's tempered with coconut milk, shallots, garlic, sugar, and candlenuts. He suggested serving it with chicken or as a dip.

*****

Thank you everyone for participating and for submitting such great recipes.

The secret ingredient for next month is the...

ONION!

Brown onions. White onions. Yellow onions. Red onions. Maui onions. Walla Walla onions. Heck, even green onions ie. scallions. Just not garlic or leeks. Those other alliums will have to wait for their own Weekend Wokking. ;)

Your host for next month is Christine of Kits Chow. Please send entries by 11:59 p.m., Sunday, February 28 to kitschow (at) gmail (dot) com .

*****
2 years ago today, Banh Mi Hot Ga Op La (Vietnamese French Bread with Sunny-side Up Eggs).
3 years ago today, the golden crocus and primroses and Punxsutawney Phil says spring is coming.

2006 Recipes: Picture Index

More lists. I've long wanted to have thumbnail images of each of my recipes. But since I have to manually cut and paste each link, in alphabetical order, into my recipe index, and considering there are now more than 400 recipes, it gets a little unfeasible. So, this is a picture index of all the recipes I've posted for that year, in chronological order. A picture menu for you, a visual reminder for me?

When I get caught up, other years will be added to the Recipes: Picture Indexes page.

2006 Recipes with Pictures

OCTOBER
Pho Ga (Vietnamese Chicken Noodle Soup)
Sour Cream Apple Pie

NOVEMBER
Goi Ga (Vietnamese Chicken Salad)
Coq au Vin (French Chicken with Wine)
Pumpkin Penne
New England Clam Chowder
Turkey Tetrazzini

DECEMBER
Doughnut Bread Pudding
Muop Tom Xao (Vietnamese Loofah and Shrimp Stir-fry)
Salt, Pepper, Lemon Basic Baked Chicken
Banh Kem Dua (Vietnamese Coconut Flan)
Chili
Insalata Caprese (Italian Tomato, Basil, Mozzarella Salad)
Sweet Corn Tomalito
Cinnamon Rolls

*****
1 year ago today, Elite Restaurant (Dim Sum) - Monterey Park.
2 years ago today, broken rice dishes at Com Tam Thuan Kieu Vietnamese Restaurant - San Gabriel (Valley Blvd.).
3 years ago today, dim sum at Mission 261 - San Gabriel.