As promised, this is the first hot chocolate, henceforth will be known as HC. Oh, keep in mind that there is no need to give up HC in the summer months. If you don’t want it hot, just have it COLD. Yeah, am I the problem solver or what! Just so you know, I am sipping on some HC right now and it reached almost 80 degrees today. I wanted to try it without the milk and just got some arrowroot to try. It really IS creamy, using only water… PRESTO, a NO-fat drink.
I am going to start this off with a recipe the ancients used. Originally, I wanted to start with a more mellow, traditional recipe; but then I got the idea to go all the way and show you what HC is capable of! It might not be good for the faint of heart as it’s HOT, I mean spicy hot. This is not your grandmother’s hot chocolate. Here goes:
Ancient Aztec Cacahuatl
- 5 cups Half-and-Half
- 1 Vanilla bean, cut in half lengthwise
- 8 oz. Mexican chocolate, such as Abuelita, chopped
- 1/4 cup Natural cocoa powder (you can use unsweetened baking chocolate powder)
- 1 to 2 tsp. Ancho chile powder, to your taste
- 3 tbsp. Honey
- Whipped cream for garnish
- 1 to 2 tbsp. Slivered unsalted roasted almonds for garnish
- In a medium sized saucepan over medium heat, combine the half-and-half and vanilla bean. Heat until the mixture comes to a simmer.
- Reduce the heat to low and add the chocolate and cocoa powder. Whisk to combine. Simmer for 5 to 10 minute, or until the mixture coats the back of a spoon. Watch it closely so that it does not boil over.
- Add the chile powder, a little at a time, to taste. Stir in the honey and blend. Discard the vanilla bean.
- Pour the hot chocolate into 8 small cups and top with the whipped cream and slivered almonds.
Chocolate Tidbit~In 1764, in Dorchester, MA, USA, the first American chocolate manufacturer was founded; and Baker’s Chocolate is still in business today.