The Creamy White Hot Chocolate was perfect with just a touch of the Ancho Chili powder, which gave it a tiny bit of kick. The vanilla bean infused an incredible aroma and flavor. The Orange Blueberry Brandy balanced it all out PERFECTLY! The chef who tasted this said he would pay $20 for a cup of this in a Chicago Restaurant! I think that says it all!
This is definitely a "sipping" drink, as it's very rich. Rich is good though, folks! You won't be sorry you made this!
Want to see how the magic happened?! Watch this video! See if you can spot me ;) I'm the short one in dark purple!
White Ancho Chili Hot Chocolate:
2 cups Heavy Cream
6 cups Skim Milk
1/4 tsp. Ancho Chili Powder
1/2 cup Agave Nectar
1 vanilla bean, split and seeds scraped
12 oz. White Chocolate Chips
Blueberry Brandy:1 1/2 tsp. Orange Zest
1 slice of orange
1/2 vanilla bean, split and seeds scraped
1/4 cup dried blueberries
1 1/2 cups Honey Brandy
You will need a 4 Quart or Larger Slow Cooker for the White Ancho Chili Hot Chocolate
You will need one of the mini slow cookers for the Orange Blueberry Brandy.
For the White Ancho Chili Hot Chocolate:
Pour the heavy cream and milk into your large slow cooker.
Slice your vanilla bean and place it and the scraped seeds into the milk.
Add in the Ancho Chili Powder, Agave Nectar and White Chocolate Chips.
Give it a stir and stir every 1/2 hour to 45 minutes.
Cook on LOW for 2-3 hours, or until chocolate is melted.
In your Mini Slow Cooker Warmer:
Place the orange zest, slice of orange, half vanilla bean, dried blueberries and brandy.
Let it warm for about 2 hours.
When serving, spoon in a 2-3 Tbsp. of the Orange Blueberry Brandy into your mug and add in about 3/4 cup of the White Ancho Chili Hot Chocolate. Give it a quick stir and ENJOY!