Today is the first slightly chilly Fall Sunday here in Montclair and the Aztec Hot Chocolate recipe from Adventures in Chocolate sounds like perfect medicine.
Paul’s Aztec-style hot chocolate
By adding spices of your choice to this recipe, you can create your own favorite hot chocolate. I took the Aztecs’ idea of using only water, not milk or cream, and of cooking the liquid to thicken naturally.
2 tablespoons light muscovado sugar (more if you like it sweeter)
3 tablespoons alkalized cocoa powder
3 1/2 ounces Caribbean 66% dark chocolate
Cinnamon, nutmeg, cardamom, or ginger
Heat 1 3/4 cups water, the sugar and cocoa powder in a saucepan and simmer for 3 minutes. Chop the chocolate into pieces and add to the pan. Using an electric hand blender, blend for 1 minute, adding any spices that you are using at this point. Bring the hot chocolate back to the simmer for 2 minutes and serve.
Variation: For a Mayan hot chocolate, add a pinch of pure ground chile powder, 1/2 teaspoon of cinnamon and 1/4 teaspoon of freshly grated nutmeg to the chocolate while it’s still in the pan. Mix well and allow to infuse off the heat for 2 minutes before serving.
(* Aztec Hot Chocolate recipe from Adventures in Chocolate-Kyle Books USA, November 2011- reproduced by permission of the publisher, all rights reserved)