Mayan Hot Chocolate Recipes

MAYAN HOT CHOCOLATE

Steps:

• Whisk the ingredients together and heat gently. Garnish with a cinnamon stick.

MAYAN HOT CHOCOLATE

Steps:

• 1. Heat the milk to near boiling in saucepan.
• 2. Sift together the cocoa powder and flour in small bowl. Slowly mix in the 2-3 teaspoons cold milk and stir until it becomes paste. Once smooth, add the other spices and sugar. Mix well. Stir constantly & mix paste into the hot milk until smooth.
• 3. Before serving, strain out the cloves and cinnamon off the top and add powdered sugar and vanilla. Garnish with whipped cream.

SPICY MAYAN CHOCOLATE TRUFFLES

Steps:

• Remove 12 ounces of the chocolate and place it in a medium-sized mixing bowl. Set aside.
• In a medium-sized saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
• Pour the hot cream over the 12-ounces of chocolate and let stand for 4 minutes. Use a spoon to stir to blend and set aside. This mixture is called ganache. Gently stir in the cayenne and cinnamon. Let it come to room temperature, cover with plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours.
• Cover two baking sheets with parchment paper and, in a double boiler, melt the remaining 12-ounces of chocolate.
• Remove the firm ganache from the refrigerator and use a 1-inch cookie scoop to scoop out about 5 dozen truffles, placing them on one of the parchment-covered baking sheets. Now place the shaped truffles in the refrigerator for at least 30 minutes.
• Using a fork, carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. You can use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature. If desired, sprinkle them with red sugar when they are about halfway set.
• Once set, you can put the truffles in paper truffle cups.

MAYAN HOT COCOA

Steps:

• Sift the cocoa powder and flour.
• Measure out 4 cups of milk. From the 4 cups of milk, slowly whisk about 1/4 cup of it, a little more if necessary, into the cocoa/flour mix until it becomes a paste. If you add milk too fast, you get clumpy cocoa. If that happens, use a hand blender to smooth it out.
• When all the cocoa and flour are a paste (no more dry flour,) add the remaining spices (sugar, nutmeg, cloves, peppers, and cinnamon).
• Heat the rest of the 4 cups of milk in a double-boiler or a saucepan over medium.
• Add the cocoa/flour/spices mix to the hot milk in the double-boiler. Stir constantly to keep it from burning.
• If you prefer a slightly thicker drink, you can add the optional cornstarch/water mixture now. Continue stirring on the heat until it's to your desired thickness. Not too long; you don't want to be forced to use a knife and fork. ;D.
• When the cocoa is ready (it takes about 10-15 minutes until the flavor and heat level are *just right*), strain the cocoa in a fine sieve to remove the cloves and cinnamon pieces. (Careful, it could splatter - I found out last night. *grrr*) Then add the powdered sugar and vanilla and stir.
• If you like, you can put whipped cream on top, add small marshmallows, or add a stick of cinnamon for stirring.

MAYAN HOT CHOCOLATE

Steps:

• Add chili pepper to 2 cups boiling water.
• Cook until liquid is reduced to 1 cup.
• Remove chili pepper; strain for stray seeds, and set aside.
• In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
• Heat over medium flame until bubbles appear around the edge.
• Reduce heat to low.
• Add chocolate and sugar or honey.
• Whisk occasionally until chocolate is melted and sugar dissolves.
• Turn off heat.
• Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
• Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
• If chocolate is too thick, thin with a little more milk.