Mayan Hot Chocolate

Mayan Hot Chocolate
Makes 6-8 mugs

2 cups water
1 chile pepper, cut in half, seeds removed  (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey (to taste)
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

Large Sauce Pan
Medium Sauce Pan
Strainer, ideally
Whisk
Knife
Stove

In a large saucepan over medium-high heat, add chile pepper to boiling water.
Cook until liquid is reduced to 1 cup.
Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge; reduce heat to low.
Add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves.
Turn off heat; remove vanilla bean and cinnamon stick.
Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong.
If chocolate is too thick, thin with a little more milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.