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| Hot Pepper Heart |
Last week, on a freezing cold day in Manhattan, a friend mentioned she had tried an amazing hot cocoa spiked with hot pepper to help her warm up. Since, hot chilies are one of my favorite spices, I became curious about thisendorphin releasing combination, so I did a Google search. I then discovered that 2000 years ago, the Aztecs and Mayans would prepare a sacred drink by mixing cayenne pepper and cocoa. Wanting to rediscover this ancient drink, I created my own variation of Aztec/Mayan spicy, hot cocoa for a Valentine's Day treat.
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| Cocoa with a Cinnamon Stick |
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Ingredients:
Dark chocolate, sweet or unsweetened
Brown sugar (if chocolate is unsweetened)
Milk
Almonds, finely ground
Vanilla
Hot pepper
Cinnamon
Directions:
1. Combine desired amount of milk and chocolate into a saucepan.
2. Add chilies, cinnamon, vanilla, ground almonds plus any other flavors of your liking.
3. Bring to rapid boil, then serve in a small glass.
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| Selection of Mexican, Colombian and Dominican Chocolate |
All of these chocolates are perfect for hot cocoa. You can find them in a Mexican or Caribbean market.
1. The Luker Chocolate is bitter, non sweet chocolate, from Columbia.
2. Chocolate Ibara, from Mexico, has a gritty texture and is sweetened and flavored with cinnamon.
3. Embajador is a dark, sweetened chocolate from the Dominican Republic.
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