El Restaurante Mexicano
Fall 2002
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Chocoatl (Maya Hot Chocolate) Makes 8 to 12 servings | |||
| 1 | qt. water or milk | ||
| 1/3 | to 1/2 c. honey, to taste | ||
| 1 | vanilla bean, split; or 1 t. pure vanilla extract | ||
| 1 | (2-in.) cinnamon stick, preferably Mexican cinnamon (canela) | ||
| 1/2 | t. annatto (achiote) seeds, ground (optional) | ||
| 1/8 | t. dried ground guajillo, or other red chile (optional) | ||
| 1/4 | lb. cocoa nibs, ground; or pure unsweetened chocolate or unsweetened baking chocolate | ||
From Spirit of the Earth: Native Cooking from Latin America. Text copyright © 2001 by Beverly Cox and Martin Jacobs. Photographs copyright © 2001 by Martin Jacobs. Published by Stewart, Tabori & Chang. Used with permission. All rights reserved.
Return pan to heat and bring mixture to rolling boil (if using milk, bring to just below boiling point). Remove pan from heat for a moment, then return to heat and bring to boil (or almost a boil) a third time. Remove from heat and beat with a whisk or rotary beater until frothy on top.
Pour 3/4 of chocolate into 4 cups. Beat remaining chocolate in saucepan until thick froth forms. Spoon froth on top of chocolate in cups.
