In our Antiguan Chocolate Workshop we were taught the following recipe for hot chocolate, a Spanish adaptation on the traditional Mayan drink. We made it with milk, which wasn’t the traditional Spanish way, and not really to our tastes, so I’ve substituted this for water instead. The drink was stirred with a molinillo, a wooden whisk used to give a foamy surface to the drink, but a regular whisk would work too.
Ingredients
- 25 cacao beans (fermented and dried)
- 1 tsp cinnamon
- pinch black pepper
- 2 tbsp cane sugar
- 500ml water (boiled). You may like to use milk or a milk / water mix instead if you prefer.
Method
- Roast the cacao beans for 15 minutes until blackened. Remove from the heat and allow to cool slightly.
- Gently tap each bean and peel. The skins can be discarded, though you may like to save them to make a Mayan Infused Chocolate Tea…
- Grind the beans in a mortar and pestle (or hand grinder) until they formed a slightly shiny paste (a result of the cacao butter being released).
- Place the cacao paste and other ingredients in a large jug.
- Sit for 5 minutes, then whisk the ingredients to combine until the surface is foamy.
- Pour into mugs to serve.
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