Recipe courtesy of Katrina Markoff
Aztec Elixir
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 2 serving
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- 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.
