Aztec hot chocolate

Willie Harcourt-Cooze shares his recipe for Aztec hot chocolate
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Fire up your festive hot chocolate with a splash of chilli and a dash of achiote powder

Serves    6

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  • You will need
  • Method

100% cacao 90g , roughly chopped
Water 450ml
Chilli powder 1 tsp
Achiote powder ¾ tsp (optional)
Raw cane sugar 2 tbsp

  1. Tip the cacao, water, chilli and achiote powder into a saucepan

  2. Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes, or until the mixture thickens slightly. 

  3. Whisk well to create a light foam, ideally in an electric blender.

  4. Serve piping hot in small cups, or leave to cool a little and serve, as the Aztecs would have done, at room temperature.

Recipe from Willie’s Cacao.

You will need

100% cacao 90g , roughly chopped
Water 450ml
Chilli powder 1 tsp
Achiote powder ¾ tsp (optional)
Raw cane sugar 2 tbsp

Method

  1. Tip the cacao, water, chilli and achiote powder into a saucepan

  2. Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes, or until the mixture thickens slightly. 

  3. Whisk well to create a light foam, ideally in an electric blender.

  4. Serve piping hot in small cups, or leave to cool a little and serve, as the Aztecs would have done, at room temperature.

Recipe from Willie’s Cacao.

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Indy Coffee Box
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'The light heat from the chilli helps open the subtle chocolate flavours. I have used ancho chilli, which is mild, but the Aztecs would have used many other types with varying heats. Experiment to suit your taste and mood,' says Willie

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