Instructions
Heat the coffee, vanilla beans and seeds, and cinnamon sticks in a medium saucepan over high heat. Bring to a boil and continue to cook until the liquid has reduced to about 1/4 cup, about 10 minutes.
Add the milk, cream and chipotle powder to the pan, lower the heat to medium, and bring to a gentle simmer. Place the Mexican chocolate and the semisweet chocolate in a medium-sized bowl. Strain the milk and cream mixture over the chocolate, and stir, using a whisk to melt the chocolates. It may be necessary to place the bowl over a double boiler to ensure that all of the chocolate will melt smoothly.
Place the chocolate in a fondue pot over a low flame to keep warm, and serve with assorted dipping ingredients.
Yield: 4 servings
Ingredients
- 2 cups coffee
- 1 vanilla bean, split and scraped
- 3 cinnamon sticks, preferably Ceylon
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon ground chipotle chili powder
- 8 ounces Mexican chocolate, chopped (recommended: Ibarra)
- 8 ounces semisweet chocolate, chopped
- Assorted Dipping Ingredients:
- Banana slices or banana chips
- Plain salted popcorn
- Pound cake squares
- Shortbread cookies
- Ladyfingers
- Jumbo marshmallows
- Candied orange peels
- Dried pineapple
- Apple wedges
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
The Emeril Lagasse Show Eggplant Fall Holiday Oyster Stuffing Black Eyed Peas Cheese Kids Party Entertaining Spice Essence Emeril 20-40-60 Snack Jc100 Buttermilk Farm2fork Friday Brunch Breakfast Sandwich Crowd French Toast Pain Perdu Family Sunday Dinner Hamburger Spa Treatment Tuna Southwest Hawaiian Grilling