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In article . com>,
says...
> Hi;
>
> I found a great recipe for spicy Aztec hot chocolate that uses no
> sweetener ( the big source of calories for most chochlate ). Trouble
> is, it uses fresh ingredients and I would like something I can keep in
> my desk and use with our hot water tea spigot
>
> I can use water instead of milk, but how much vanilla powder/extract,
> chili powder, cinnamon powder and plain cocoa would I used to
> substitute for each of these ingredients?.
>
> * 1 2/3 cups milk
>
> * 1/2 vanilla bean, split lengthwise
>
> * 1 red chili pepper, split with seeds removed
>
> * 1 cinnamon stick, around 3-4"
>
> * 1 1/2 oz chocolate (bittersweet)
>
> Thanks in advance
>
> Steve
>

This sounds interesting- how do you make it? Could you post the
instructions? [What kind of chili do you use- those long thin red ones,
or a jalepeno that has turned red?)

I don't think you can make a dry mix- the chocolate bar (even tho
bittersweet is already sweetened) provides sugar and fat. I imagine the
richness of the milk/chocolate compensates for some of the loss of
sweetness. [Tho if you used whole milk powdered milk (see below) it
might be okay on the fat content]

I make regular hot chocolate both ways- with cocoa powder/sugar/milk and
bittersweet chocolate/milk and they taste/feel totally different.

You could try an artificially sweetened cocoa mix and add the spices.
(The mix may already have vanilla, so you wouldn't have to add that.) I
would try a dried red chili instead of powdered chili.

Or you could try a regular recipe for hot chocolate and cut some of the
sugar. I would cut the sugar in half and see if that tastes ok. Oh,
and if you do make your own mix- use powdered milk. It won't taste good
with just water.

One last thing- I don't know what type of hot water dispenser you have,
but most of them I've run across are not very hot at all- you may be
better off microwaving a cup of water. I find tea is much better with
really hot water, since more of the flavors get extracted. Probably
same thing with your spices.

Hope this helps! Please do post the original recipe- I'm eager to try
it.

Louise