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Ingredients:

Serves 4

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

Directions:

1. In a large saucepan over medium-high heat, add chili pepper to boiling water.
   
2. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain water and set aside.
   
3. In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge.
4. Reduce heat to low; add chocolate and sugar or honey, whisking occasionally until chocolate is melted and sugar dissolves.
   
5. Turn off heat, remove vanilla bean and cinnamon stick.
   
6. 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.
   
7. Serve in small cups and offer ground almonds or hazelnuts and whipped cream.