Recipe courtesy of Katrina Markoff
Aztec Elixir
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 2 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1424
- Total Fat
- 77 g
- Saturated Fat
- 46 g
- Carbohydrates
- 215 g
- Dietary Fiber
- 28 g
- Sugar
- 169 g
- Protein
- 21 g
- Cholesterol
- 67 mg
- Sodium
- 97 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 2 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1424
- Total Fat
- 77 g
- Saturated Fat
- 46 g
- Carbohydrates
- 215 g
- Dietary Fiber
- 28 g
- Sugar
- 169 g
- Protein
- 21 g
- Cholesterol
- 67 mg
- Sodium
- 97 mg
Ingredients
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.
