100% cacao 90g , roughly chopped
Water 450ml
Chilli powder 1 tsp
Achiote powder ¾ tsp (optional)
Raw cane sugar 2 tbsp
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.
Supported by
100% cacao 90g , roughly chopped
Water 450ml
Chilli powder 1 tsp
Achiote powder ¾ tsp (optional)
Raw cane sugar 2 tbsp
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.
100% cacao 90g , roughly chopped
Water 450ml
Chilli powder 1 tsp
Achiote powder ¾ tsp (optional)
Raw cane sugar 2 tbsp
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.
Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.