Combine the rich velvety creaminess of French drinking chocolate with the spiciness of Mexican hot chocolate and you have Koukuh Peshbrak, a staple of Naxer dyi Gelida celebrations.
In ancient Naturim peshbrak is the word for the verb to cook, it's literal meaning being food magic. Koukuh is the word for chocolate, so basically the beverage is called cooked chocolate. I simply call it yum.
INGREDIENTS
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 ounces dark chocolate bar, chopped (do not use chocolate chips; they react differently)
- 1/2 teaspoon vanilla
- 1 teaspoon confectioner's sugar
- 1/4 teaspoon espresso powder (optional)
- 1/8 teaspoon chili powder (you may also elect to add an optional pinch of ground cayenne)
- Pinch of salt
- 6 Cinnamon sticks
INSTRUCTIONS
- Soak 2 cinnamon sticks in milk and refrigerate overnight (or at least for an hour)
- Remove and discard sticks from milk. In a saucepan over medium heat, whisk together cinnamon milk, 1/2 cup cream, sugar, vanilla, and dry spices until tiny bubbles begin to form. (If possible, heat with flame, not electrical coil)
- While mixture is heating, whip the remaining 1 cup of cream for garnishing. (Optional: add a splash of vanilla and 1 teaspoon of confectioner's sugar for sweetness and consistency)
- Remove saucepan from heat and stir in chocolate until pieces are melted
- Return saucepan to medium heat and stir continuously for 2 minutes
- Serve in an earthenware mug if available. For some reason it makes a difference.
- Garnish with a dollop of fresh whipped cream, any leftover chocolate shavings, and a cinnamon stick
Yield: 4 small servings – it's very rich and a little goes a long way. Refrigerate leftovers and reheat as desired
Note: the coffee taste is negligible. Most drinkers won't even notice it. For a sweeter blend, add up to 1 teaspoon of brown sugar. For a less sweet taste, add up to 1 teaspoon unsweetened cocoa powder.
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