Day 2, song 2, Ghost.
I had some trouble coming up with a recipe that fit this song since it’s short (it’s not a full song on the album), but then I remembered reading about the hottest chili in the world (with a very appropriate name): the ghost pepper.
I found a ghost pepper hot sauce online, and according to the reviews, any more than one drop used in a dish will send you straight to agony.
Given the astute wisdom from the Amazon shoppers, I wanted to create something spicy – like Queen Bey herself – but not too overwhelming.
Dairy is the most common agent for mellowing out intense heat, but obviously, that won’t work for my purposes.
My next thought was beer (thanks Walt) because it is a base (and vegan) and would work well to balance out the acidity of hot sauce.
I decided to combine the beer with hot chocolate because another prominent queen, Marie Antoinette, was known to drink the chocolatey beverage for breakfast, and it’s a perfect treat for the marking the last few weeks of winter.
Given the addition of alcohol, I recommend enjoying this as an evening treat – unless it’s the weekend (or snow day!).
Ghost Pepper Hot Chocolate
- 1 1/2 cups vanilla almond milk
- 1 tbsp. raw cacao powder
- 1 bottle Brooklyn Black Chocolate Stout
- 1 tbsp. Earth Balance
- 1/4 tsp. vanilla extract
- ONE drop ghost pepper hot sauce
In a medium saucepan heat the milk, cacao, vanilla extract, and Earth Balance over medium heat, until well combined. Remove saucepan from heat and add beer. Place back on medium and stir well. Simmer for a minute. Serve immediately with a sprinkle of cinnamon.
If the ghost chili sauce didn’t scare you straight, watch your favorite scary movie while sipping the frightening beverage.