This is a modern adaptation of the ancient Mayan drink.

Mayan Hot Chocolate

1 chili pepper, halved and seeded
5 cups light cream or milk
1 vanilla bean, split
1 cinnamon stick
8 oz bittersweet chocolate, cut into 2 inch chunks
2 Tablespoons honey
1 Tablespoon ground hazelnuts

Boil 2 cups of water and add chili pepper. Keep cooking till it boils down to 1 cup, then remove pepper. Strain out seeds, set chili-water aside.

In medium pan, combine cream, vanilla bean and cinnamon stick. Over medium heat, bring just to bubbling point then reduce heat to low. Add chocolate and honey. Stir occasionally with wire whisk until chocolate melts. Remove from heat, take out vanilla bean and cinnamon stick. Stir in ground nuts. Add the chili-water slowly, to taste.