Want a creative way to use your dried chiles? Try this tasty beverage recipe to keep you warm throughout the winter. It features our Ancho Dried Chiles from Durst Organic Growers. Ancho chiles are dried poblano peppers, and very commonly used in Mexican cuisine. The flavor is somewhat sweet and raisin-like, mildly spicy – these are the sweetest of the dried chiles.

Ingredients

• 4 1/2 cups whole milk
• 4 small dried red chiles
• 3 cinnamon sticks, broken in half
• 3 cups espresso
• 1 1/2 cups sugar
• 1 1/4 cups unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1 cup whipping cream

Directions

Combine the milk, chiles, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chiles and cinnamon sticks. Meanwhile, whisk the powdered sugar and remaining cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.

Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately. Yum!

Recipe courtesy of Giada De Laurentiis.

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