1 chile pepper, cut in half, seeds removed
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" pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine

Add chile to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chile; strain water and set aside. In a medium saucepan, combine cream or milk, vanilla bean and cinnamon stick. Heat over medium heat 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 cinnnamon stick. Stir in ground almonds or hazelnuts. Add chile-infused water, a little at a time, making sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.