Spicy Real Aztec Chocolate Drink
It is a recorded that at the time of Cortez's arrival in Tenochtitlan that hot chocolate drinks were reserved exclusively for royalty. The drink that the sitting emperor Motecuhzoma enjoyed was slightly sweet, made with water and chiles. Today almost everyone substitutes the water with milk.
2 cups whole milk
4 oz. bittersweet Chocolate, chopped
1 oz. pure bitter Chocolate, chopped
1/4 cup grated Piloncillo sugar (or brown sugar)
1/2 oz. ground real cinnamon (canela) or ground Cassia ("regular" cinnamon)
1 tsp. ground red pepper (if you like it really spicy, use ground cayenne!)
1/4 tsp. liquid vanilla (optional)
Tiniest pinch of salt
1. Slowly heat the milk and whisk in the chopped chocolate pieces. Stir well and when it starts to melt, add all the other ingredients; continue stirring until the chocolate is fully melted. Pour up and enjoy.
You can make the old way with water for full authenticity.
For a much milder and sweeter spicy chocolate with pure ground Ancho chile.
Omit the chile altogether and use 1/2 tsp. vanilla.
Garnish with sweet whipped cream, chopped nuts or any other favorite chocolate topping.
Substitute allspice for the cinnamon--that's completely native!
Brew favorite sweet herbs in the mixture--mint is good.