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.
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
For hot chocolate, simply boil 2 tablespoons of the chocolate mixture with a cup of water or plant milk, stirring, and serve hot.
Nutrition
Calories: 72.4kcal
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