Mayan Hot Chocolate

SERVES 6

Ingredients
1 chili pepper, cut in half,seeds removed
5 cups light cream or whole milk or nonfat milk
1 vanilla bean, split lengthwise
1-2 cinnamon stick
8 ounces bittersweet chocolate or 3 pieces mexican chocolate, cut into 2 inch pieces
2 tablespoons sugar or honey, to taste
1 tablespoon almond or hazelnut, ground extra fine
Directions
1Add chili pepper to 2 cups boiling water.
2Cook until liquid is reduced to 1 cup.
3Remove chili pepper; strain for stray seeds, and set aside.
4In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
5Heat over medium flame until bubbles appear around the edge.
6Reduce heat to low.
7Add chocolate and sugar or honey.
8Whisk occasionally until chocolate is melted and sugar dissolves.
9Turn off heat.
10Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
11Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
12If chocolate is too thick, thin with a little more milk.