Aztec Chocolate Elixir
A rich, spiced chocolate drink inspired by ancient Aztec traditions.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 cups water
- 2 cups milk (or almond milk for vegan)
- 3 oz dark chocolate (70% cocoa or higher)
- 2 tbsp cocoa powder
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/4 tsp chili powder
- 1/8 tsp ground cloves
- 2 tbsp honey or agave syrup
- Pinch of sea salt
Nutrition Facts
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Instructions
In a medium saucepan, bring water to a gentle boil. Add the cinnamon stick and let it simmer for 2-3 minutes to infuse the water.
Reduce heat to low. Add the dark chocolate, cocoa powder, and milk. Stir continuously until the chocolate is completely melted.
Whisk in the vanilla extract, chili powder, ground cloves, and a pinch of sea salt. Continue to heat gently for another 2-3 minutes.
Sweeten to taste with honey or agave syrup, adjusting according to your preference.
Remove the cinnamon stick. Use a whisk or frother to create a light foam on top of the elixir.
Pour into mugs and serve warm. Optionally, garnish with a sprinkle of cocoa powder or cinnamon on top.
Chef's Tips
- Authentic Touch: For a more traditional version, use Mexican chocolate tablets which already contain cinnamon and sugar.
- Spice Level: Adjust the amount of chili powder to suit your heat preference - start small and add more if desired.
- Dairy-Free: Coconut milk makes an excellent rich alternative to dairy milk.
- Frothing: For extra foam, blend the hot elixir briefly with an immersion blender before serving.
- Storage: Leftovers can be refrigerated for 2 days. Reheat gently on the stove, adding a splash of milk if needed.
