Hatch Hot Chocolate

servings: 4
Prep Time: 10 Min
Cook Time: 10 Min

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  • 2 Hatch chiles, roasted, seeded skinned and chopped
  • 1/3 cups unsweetened cocoa powder
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 1/2 cup half and half
  • 3/4 tsp vanilla extract
  • 3 1/2 cups milk


Remove all charred skin from the Hatch chiles. Puree the chiles and strain using cheesecloth to remove large chunks and seeds. Set aside. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water and strained Hatch chile puree. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Make sure it does not scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil. Remove from heat and add vanilla. Divide between 4 mugs. Add the half and half to the mugs of cocoa to cool it to drinking temperature.

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