Mayan Hot Chocolate

Mayan Hot Chocolate

In Mexican ancient civilizations, before the Spanish conquistadors imported chocolate to Spain and added sugar, the ancient Mayans and Aztecs drank the bitter cacao
("Ka-Kow") mixing it with wine, and adding spices: vanilla bean, cinnamon stick, and chile.  Remember when Juliet Binoche adds chiles to her chocolate in the movie Chocolat ? Well, you don't have to be a movie star or an Aztec Emperor to make your own Mayan Hot Chocolate with this ancient recipe of chile-infused milk, cinnamon, nuts and vanilla. This is an excellent drink when the weather is cold or to treat yourself after a long days work, surely, it will warm you up and soothe your soul.

 Ingredients
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups whole or lowfat, 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
Whipped cream

Instructions
In a large saucepan over medium-high heat, heat water to boiling; add chile pepper. 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, hazelnuts and sesame seeds and whipped cream.

Serves 4-6
*Chile can be infused in Milk instead of water
Enjoy !

To Learn More Have a Peak at this Blog on Ancient Civilizations and  History of Chocolate


This article was written by Sabrina Rongstad-Bravo

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