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"*" See Kitchen Notes for more information or links to special ingredients.
- 2 Tbsp. Cocoa Powder
- 1 Tbsp. sugar
- 1/4 tsp. red chile powder*
- 1/4 tsp. ginger powder
- 1/2 cup cream or heavy cream
- 1/2 cup milk
- 2 ounces semi-sweet chocolate morsels generous ¼ cup
- 3 ounces (Double shot) Baileys Irish Cream
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In a small sauce pan, whisk together the cocoa powder, sugar, ginger and chile powder.
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Continue to whisk while you add the cream and milk.
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Heat over medium low heat, whisking frequently to prevent lumps.
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Bring just to a boil, stirring constantly, then reduce heat to a simmer and simmer for about 1 minute, stirring constantly.
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Remove from the heat and stir in the chocolate morsels. Keep stirring until the morsels have melted.
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Stir in the Baileys.
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Pour into espresso cups and serve immediately.
The Chocolate – For the chocolate morsels, you can substitute with 2 ounces of your favorite chocolate. Just adjust the sweetness to your personal tastes.
Chile Powder – Use your favorite chile powder and make sure it is just that - chile powder, not "chili powder". I like using Chimayo medium to medium-hot red chile powder or urfa biber red chile powder. Both are a little spicy and sweet with no bitterness. I have used both of these powder in these shots as well as in my New Mexico style chocolate pudding.