Daily Movement

Here’s another recipe that is close to my favorite with a spiciness of 3 and sweetness of 3:

• 1 cup milk, 2% fat
• 30 grams 99% Cacao Scharffenberger Chocolate
• 15 grams or 1/16 cup confectioners sugar (white granulated, not powdered)
• 1/4 teaspoon and 1/16 teaspoon cardamom or cinnamon
• 1/8 teaspoon ground cayenne pepper

I cut back no chocolate and sugar from version 1 of the recipe.

Directions:

1. Heat milk gently, at no point going higher than 140 degrees fahrenheit.
2. Add chocolate, sugar, cardamom and chili powder.
3. wait until partly melted and then periodically mix for 1/4 second pulses with a hand blender until chocolate all dissolved.
4. Serve at 130.

The use of hand blender has side effect of frothing the milk which makes it have a richer taste, similar to steaming of the milk.

Here’s a recipe that is close to my favorite with a spiciness of 3 and sweetness of 3:

It is a slight variation of the Chili Hot Chocolate recipe here using less sugar I think.

• 1 cup milk, 2% fat
• 45 grams 99% Cacao Scharffenberger Chocolate
• 20 grams or 1/16 cup confectioners sugar (white granulated, not powdered)
• 1/4 teaspoon and 1/16 teaspoon cinnamon
• 1/8 teaspoon ground cayenne pepper

I originally planned to use as much as 3/16 cup of sugar but i kept adding and mixing until the sweetness was right and I had only used about 1/16 cup.

Directions:

1. Heat milk gently, at no point going higher than 140 degrees fahrenheit.
2. Add chocolate. wait until partly melted and then periodically mix for 1 second with a hand blender.
3. Add cinnamon and chili powder and mix.
4. Add sugar to taste.
5. Serve at 130.

The use of hand blender has side effect of frothing the milk which makes it have a richer taste, similar to steaming of the milk.

I was somewhat surprised at the amount of chocolate required to flavor 1 cup of milk. 1.6 ounces (45g) of chocolate looks like a lot, but I suppose that is why the flavor is so rich.