Aztec Elixir

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
2 serving
Level:
Easy

Ingredients
  • Cocoa Powder Blend:
  • 2 cups chocolate shavings, Scharffen Berger or Callebaut
  • 1 cup cocoa powder, Scharffen Berger or Cacao Barry
  • 2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar
  • 1 tablespoon ancho chile pepper powder
  • 1 tablespoon cornmeal
  • 1 cup 2 percent or whole milk
  • 1/3 cup heavy cream
  • 2 cinnamon sticks
  • Whipped cream, as an accompaniment
  • Corn husks and ancho chile powder, as a garnish
Directions

In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.

In a saucepan, combine the milk and cream and heat until warm over medium high heat.

Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.

After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.


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