A few days ago, my mother-in-law suggested I add a warning to my previous post on chile sauce: Use an enameled or glass dish because porous dishes will retain the flavor of the chiles. This is good advice.
However, sometimes that bit of chili kick is just the perfect thing. It worked brilliantly the other afternoon, on one of those sweltering 100-plus days when it’s hard to keep the eyes open. Jerry decided to make a batch of iced frappacinos. Neither of us had used the blender since I made chile sauce, so our coffee drinks came out with a spicy little surprise. I highly recommend it!
This is a rich and filling concoction. Here’s what you need and what you do:
1 broken disk Ibarra Mexican chocolate (acquired during our latest US excursion)
1 teaspoon Droste cacao* (Dutch, purchased at the local Chiang Mai Kasem store, which specializes in imports)
1 teaspoon dark brown sugar
3 heaping tablespoons ground coffee
2 cups whole milk
4 ice cubes
a drizzle of water
1 chile-infused blender (or a pinch of hot chili powder)
Make sure your Ibarra is broken up, or it will jam the blender. Mix all the ingredients and enjoy your zippy frappacino!
*Now, I don’t believe everything I read on the Internet, but I came across this interesting tidbit about the Droste cacao. Our tin features a picture of a nurse carrying a cup of Droste. According to this, Droste tins in the United States picture a boy and girl because it is illegal to associate nurses with cocoa. Very curious. Anyone know more about this?