The history of Mexican hot chocolate can be traced back to the time of
the Mayans and the Aztec Indians who roasted cocoa beans and mixed it with
water, wine, and chili peppers, and considered it to be a sacred drink worthy
of the gods. By 1400 AD, the cocoa beverage was an essential part of the Aztec
culture. It is believed that the Mayas created the first chocolate beverage
around 2,000 years ago. In this recipe for Mexican hot chocolate, adapted from
The Prudence Penny Regional Cookbook by Prudence Penny, sweet chocolate is
melted in boiling water and combined with coffee, milk, vanilla extract, and
cinnamon to create a rich, strong, spicy, and stimulating drink that makes a
luscious early morning breakfast or the perfect drink for wintertime.
Ingredients:
1 quart milk
1 inch cinnamon stick
1/8 teaspoon salt
3 tablespoons ground coffee
2 oz. sweet chocolate
½ cup boiling water
½ teaspoon pure vanilla extract
Preparation:
1.
In a saucepan, pour the milk, cinnamon, salt,
and coffee; bring to a boil. Strain.
2.
Dissolve the chocolate in the boiling water. Add
to the milk mixture.
3.
Reheat the whole, bringing to a boil. Remove
from the stove and add the vanilla.
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