Hot Chocolate Mayan Style Food

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MAYAN HOT CHOCOLATE



Mayan Hot Chocolate image

Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate.

Provided by Missy Wombat

Categories     Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 chili pepper, cut in half,seeds removed
5 cups whole milk or 5 cups nonfat milk
1 vanilla bean, split lengthwise
1 -2 cinnamon stick
8 ounces bittersweet chocolate or 3 pieces mexican chocolate, cut into 2 inch pieces
2 tablespoons sugar or 2 tablespoons honey, to taste
1 tablespoon almonds or 1 tablespoon hazelnuts, ground extra fine

Steps:

  • Add chili pepper to 2 cups boiling water.
  • Cook until liquid is reduced to 1 cup.
  • Remove chili pepper; strain for stray seeds, and set aside.
  • In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
  • Heat over medium flame 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, stir in ground almonds or hazelnuts.
  • Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
  • If chocolate is too thick, thin with a little more milk.

MAYAN HOT CHOCOLATE



Mayan Hot Chocolate image

From Silk Soymilk, posted here for safe-keeping because I don't keep the cartons around after the soymilk's been drunk. Really good for a dessert drink after a Mexican feast or something a little less traditional to warm you up on a cold day! Want to make it cocktail party edition? Add a little creme de cacao, Baileys, and rum!

Provided by the80srule

Categories     Beverages

Time 10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

1 cup chocolate soymilk
1 teaspoon cocoa powder
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 pinch cayenne

Steps:

  • Whisk the ingredients together and heat gently. Garnish with a cinnamon stick.

MAYAN HOT CHOCOLATE



Mayan Hot Chocolate image

Don't knock it till you've tried it. This rich, delicious, and kicky hot chocolate might make you abandon your traditional ties. No marshmallows needed; this is for grown-ups. Everything in this recipe can be altered to suit your taste, however I recommend following the recipe to the letter the first time you try.

Provided by That Grace

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7m

Yield 1

Number Of Ingredients 4

1 cup milk
3 tablespoons instant hot chocolate mix
1 teaspoon ground cinnamon
1 pinch cayenne pepper

Steps:

  • Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
  • Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 33.5 g, Cholesterol 19.5 mg, Fat 5.8 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 3.7 g, Sodium 221.3 mg, Sugar 27.2 g

HOT CHOCOLATE MAYAN STYLE



Hot Chocolate Mayan Style image

When Cortez and those guys arrived in Aztec country, they were unimpressed by these little dark brown beans everyone seemed to carry around, until they learned these were money -- 100 cacao beans would buy a slave. Probably Xocatl was actually developed as a food by Mayan peoples farther south, the beans were a hot trade item, before they finally got ground up and drunk as hot chocolate. You can just make cocoa your usual way (which is perhaps by adding hot water to a pre-mixed envelope), and we can't grind the beans, but here's a bit more authentic way

Provided by Chef Otaktay

Categories     Beverages

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 ounces bakers bakers bittersweet chocolate squares
1 cup hot water
3 tablespoons honey
1 dash salt
3 cups hot milk
4 sticks cinnamon bark

Steps:

  • Chop the chocolate and heat it in the water until melted.
  • Add honey, salt, and beat the hot chocolate water with a balloon wire whip as you add th warmed milk.
  • To make it more frothy and give more food value, you can beat up an egg or two, add hot chocolate to it, then pour it into the chocolate cooking pot and continue to whip, (but this isn't authentic).
  • Serve the hot chocolate in mugs with cinnamon-bark stick stirrers in each.

MAYAN HOT COCOA



Mayan Hot Cocoa image

Inspired by the movie, "Chocolat"! Cocoa was used by the Aztec and Mayan as a sacred drink. It was brewed with various spices and drank unsweetened as part of ceremonies. This recipe uses pure cocoa and several spices, including chili peppers. The flavor is very rich and aromatic, like a dark perfume. Experiment with the sweetness to your liking.

Provided by Sandi From CA

Categories     Beverages

Time 40m

Yield 4 1-cup mugs of cocoa

Number Of Ingredients 11

4 cups milk
1/2 cup cocoa powder (I used the Dutch brand, Droste)
1 teaspoon flour or 1 teaspoon Wondra Flour
1/4 cup brown sugar
1/4 teaspoon nutmeg
3 whole cloves, crushed
1/4 teaspoon chili pepper, crushed
1 cinnamon stick, broken up
2 teaspoons powdered sugar
1 1/2 teaspoons vanilla
1 teaspoon cornstarch (dissolved in 1 tablespoon of water) (optional) or 1 teaspoon Wondra Flour (dissolved in 1 tablespoon of water) (optional)

Steps:

  • Sift the cocoa powder and flour.
  • Measure out 4 cups of milk. From the 4 cups of milk, slowly whisk about 1/4 cup of it, a little more if necessary, into the cocoa/flour mix until it becomes a paste. If you add milk too fast, you get clumpy cocoa. If that happens, use a hand blender to smooth it out.
  • When all the cocoa and flour are a paste (no more dry flour,) add the remaining spices (sugar, nutmeg, cloves, peppers, and cinnamon).
  • Heat the rest of the 4 cups of milk in a double-boiler or a saucepan over medium.
  • Add the cocoa/flour/spices mix to the hot milk in the double-boiler. Stir constantly to keep it from burning.
  • If you prefer a slightly thicker drink, you can add the optional cornstarch/water mixture now. Continue stirring on the heat until it's to your desired thickness. Not too long; you don't want to be forced to use a knife and fork. ;D.
  • When the cocoa is ready (it takes about 10-15 minutes until the flavor and heat level are *just right*), strain the cocoa in a fine sieve to remove the cloves and cinnamon pieces. (Careful, it could splatter - I found out last night. *grrr*) Then add the powdered sugar and vanilla and stir.
  • If you like, you can put whipped cream on top, add small marshmallows, or add a stick of cinnamon for stirring.

Nutrition Facts : Calories 245.2, Fat 10.5, SaturatedFat 6.5, Cholesterol 34.2, Sodium 127.4, Carbohydrate 32.6, Fiber 3.6, Sugar 14.9, Protein 10.2

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