Recipe courtesy of Katrina Markoff

Aztec Elixir

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 serving
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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


  1. In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
  2. In a saucepan, combine the milk and cream and heat until warm over medium high heat.
  3. 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.
  4. 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.