Aztec Elixir

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.