Mayan Hot Cocoa Food

MAYAN HOT CHOCOLATE

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.

MAYAN HOT CHOCOLATE

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 COCOA

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.

MAYAN COCOA NIB SPICED PORK TENDERLOIN

Steps:

• Preheat a pellet grill smoker according to the manufacturer's instructions to 225 degrees F.
• Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, chile powder, onion powder, cinnamon, allspice and garlic powder in a bowl.
• Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing.
• For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, chile and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve.
• For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.)
• For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime.