Name: Aztec Elixir
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 serving
Ingredients: 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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Aztec Elixir

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