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Aztec Gold: Spicy Mayan Hot Chocolate
Prep: 5 minutes
Cook: 10 minutes
Servings: 2
The Drink of the Gods
This isn't your average cup of hot cocoa. Inspired by ancient traditions, this Mayan hot chocolate is a complex, soul-warming beverage that treats chocolate as the sacred, savory ingredient it once was. The deep, dark chocolate is perfectly balanced by aromatic spices for a truly unforgettable experience.
Materials
- 2 cups (480ml) whole milk or unsweetened almond milk
- 3.5 ounces (100g) 70% dark chocolate, finely chopped
- 1 cinnamon stick
- 1/4 teaspoon chili powder or a pinch of cayenne pepper (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional, to taste)
- A tiny pinch of sea salt
Preparation
- Finely chop the dark chocolate to ensure it melts smoothly and evenly. Set aside.
- Gather your spices: the cinnamon stick, chili powder, and salt.
Cooking
- In a small saucepan, gently heat the milk and the cinnamon stick over medium-low heat until it begins to simmer. Do not let it boil.
- Remove the saucepan from the heat. Remove the cinnamon stick.
- Add the chopped dark chocolate to the warm milk. Let it sit for one minute to soften, then whisk continuously until the chocolate is completely melted and the mixture is smooth and homogenous.
- Whisk in the chili powder, vanilla extract, and salt. If you desire a sweeter drink, whisk in the maple syrup or honey now.
- Return the saucepan to low heat for another minute to ensure everything is well-combined and hot. For a traditional frothy top, use an immersion blender or a milk frother for about 20 seconds.
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