Ingredients

• 1 chili pepper, cut in half,seeds removed
• 5 cups whole milk or 5 cups nonfat milk
• 1 vanilla bean, split lengthwise
• 1 -2 cinnamon stick
• 8 ounces bittersweet chocolate or 3 pieces mexican chocolate, cut into 2 inch pieces
• 2 tablespoons sugar or 2 tablespoons honey, to taste
• 1 tablespoon almonds or 1 tablespoon hazelnuts, ground extra fine

Instructions

1. Add chili pepper to 2 cups boiling water.

2. Cook until liquid is reduced to 1 cup.

3. Remove chili pepper; strain for stray seeds, and set aside.

4. In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.

5. Heat over medium flame until bubbles appear around the edge.

6. Reduce heat to low.

7. Add chocolate and sugar or honey.

8. Whisk occasionally until chocolate is melted and sugar dissolves.

9. Turn off heat.

10. Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.

11. Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.

12. If chocolate is too thick, thin with a little more milk.