
Chocolate Caliente

Cocoa was drunk cold and possibly even with alcohol by the Native Americans. The list of ingredients comes from a museum and is the recipe brought to Europe by the Spanish. At that time, cocoa powder was not yet de-oiled. Cocoa was originally prepared with water, so in Ecuador and Colombia you can drink vegan cocoa almost anywhere if you ask for it.
For hot chocolate, simply boil 2 tablespoons of the chocolate mixture with a cup of water or plant milk while stirring and serve hot.
The powder makes a great homemade Christmas gift in pretty jars.

Chocolate Caliente
Equipment
- evt spice grinder
Ingredients
- 350 g cacao powder
- 28 g cinnamon, ground
- 7 g clove, ground
- 1 tsp anise, ground
- some nutmeg, ground
- 300 g cane sugar
- 7 g pepper, ground
- 1 ½ vanilla pod
Instructions
- Mix all ingredients to a powder, passing the sugar through a sieve so that the mixture does not contain lumps.
- Cut the vanilla bean lengthwise and scrape out. Add both the pod and the scraped out part to the powder.
- Put the powder in a container with a tight lid. The vanilla flavour needs a few days to develop.
Notes
Nutrition

