How much fun to have been in the kitchen when this spicy delight was whipped up. What a great idea - the marriage of deep dark chocolate and smoky chipotle. How to use it? This week's Friday Four Gluten Free Chocolate Chile Cake is one great idea - but the possibilities are unlimited - like this adult hot cocoa or "chocolate milk"
1 TB Cocoa Powder
1 Tsp Chocolate Chile Powder
2 TB Water
1 TB Sugar
1 Cup Milk
¼ Cup Coffee Liqueur
Whisk the cocoa powder, chocolate chile powder, water and sugar together in a small pan until smooth. Add the milk and heat to a simmer, stirring constantly. Remove from the heat and add the coffee liqueur. Serve warm or over crushed ice.
