A frequent staple in Indian homes is this delicious South Indian cuisine. It is frequently eaten by itself for breakfast, a small lunch, or even supper and is also known as “tomato bath.” It is a kid favorite (conjure up mac and cheese). Add hard-boiled eggs to the dish.
| Prep Time: | 5 mins |
| Cook Time: | 6 mins |
| Total Time: | 11 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 vanilla bean
- 1 teaspoon Urfa biber (Turkish chile pepper)
- 6 cups milk
- 1 cinnamon stick
- 8 ounces bittersweet chocolate
- 2 tablespoons white sugar
- ½ cup whipped cream, or to taste
- 1 tablespoon grated bittersweet chocolate
Instructions
- Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
- Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
- Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
- Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 82 mg |
| Sugars | 27 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I used a dried Chipotle chile pepper because it is a smoky sweet pepper similar to the Urfa Biber. Very good subtle spicy after taste, with just the right amount of chocolate. I scaled the recipe down to 1 and it made a very small cup. Next time I will scale to 2 servings and make 1 1/2 cups for me alone.