Scorched Earth Drinking Chocolate

Drinking chocolate is the grown-up version of hot cocoa. It typically uses melted chocolate rather than powder to make a thicker, often richer drink. Meant to be sipped slowly, this rich, slightly bitter version of an ancient Mayan beverage will keep you content on cold winter evenings after a long day of sledding or simply reading on the couch.
Photography By D. Lucas Landis | December 30, 2016


Serves 4–6

Place the milk in a saucepan over medium heat. Add the cardamom pods and pepper. When the milk is simmering (don’t boil!), whisk in the chocolate and honey. Remove from the heat and add the bitters. Place in small mugs or cups and serve.

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Scorched Earth Bitters

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  • 3 cups whole milk (or almond, coconut or other milk alternative)
  • 2 cardamom pods
  • 1 whole dried ancho or, for more heat, guajillo pepper, seeds and stem removed
  • 6 ounces good-quality chocolate (65–85% cacao), broken into pieces
  • 2 tablespoons honey (or more to taste)
  • 30 drops Scorched Earth Bitters (or more to taste)
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