Tip the cacao, water, chilli and achiote powder into a saucepan Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes, or until the mixture thickens slightly. Whisk well to create a light foam, ideally in an electric blender. 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 .

Christmas, Drinks

Aztec hot chocolate

Q: You will need

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

Willie Harcourt-Cooze shares his recipe for Aztec hot chocolate

Added on November 12, 2015

Fire up your festive hot chocolate with a splash of chilli and a dash of achiote powder

Serves 6

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

Tip the cacao, water, chilli and achiote powder into a saucepan
Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes, or until the mixture thickens slightly.
Whisk well to create a light foam, ideally in an electric blender.
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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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

Tip the cacao, water, chilli and achiote powder into a saucepan
Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes, or until the mixture thickens slightly.
Whisk well to create a light foam, ideally in an electric blender.
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.

Chocolate

'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