Mayan Hot Chocolate
This is an excerpt from the Mayan Celebration book of recipes created by Janet McKee to raise money for the Council of Thirteen Indigenous Grandmothers.? Even though the Aztecs valued cacao beans so greatly, they used the little dark beans as money, it was the Mayans who developed this bean into a food. Their original hot chocolate was made with hot water as they did not have cows!! It was made with chocolate, hot water, honey and a dash of salt. At home, I make my hot chocolate with raw organic chocolate powder and hot water (like tea), then I add stevia. Our modern culture, however, enjoys a richer version made with milk.. Dark chocolate has been found to have several health benefits when used in moderation and not combined with dairy. By using one of the wonderful milk alternatives available, this drink can remain a healthful treat.
Janet’s Healthy and Metabolism Raising Recipe
- 5 cups non-dairy milk or water
- 1 vanilla bean (or a dash of real vanilla extract)
- 2 cinnamon sticks
- 2 T of cocoa or raw cacoa powder
- 2 T of preferred natural sweetener such as lakanto or stevia (optional)
- A pinch of cayenne pepper or chilli powder
- In a saucepan, combine milk, vanilla bean and cinnamon sticks.
- Heat the mixture over medium flame until bubbles appear around the edge.
- Add cocoa powder and a natural sweetener, if you prefer to use one.
- Reduce heat to low.
- Whisk occasionally until everything is well blended.
- Turn off heat and stir in a pinch of cayenne pepper to desired taste.
Servings: 4 – 6