Aztec Hot Cocoa

artisans-and-chefs manufacturing

artisans-and-chefs

Aztec Cocoa

Ingredients

150ml Water
15g (1 tbsp) Honey
15g (2 tbsp) Cocoa Powder - True Dark
2ml Vanilla Essence (or 1/2 a vanilla bean)
1g Cayenne Pepper
1 Whole Corn on the Cob (with husk)
Pinch Cinnamon

Method

Roast a whole corn on the cob with the husk until well colored and cooked. Let cool. (Note: For a stronger flavour try roasting on a barbeque grill).
Carefully removed the husk and slice the corn off the cob.
Chop one piece of the husk into smaller pieces and set aside.
In a saucepan add water, 20g of corn and a bit of the husk. Bring to a simmer and let infuse for 10 minutes.
Strain mixture into another saucepan and add the rest of the ingredients. Bring to a boil and let simmer for 1 min.
Take off heat and allow to cool slightly before serving.

For a richer Aztec cocoa replace the water with whole milk.

MORE RECIPES FOR True Dark

True Dark Macaron with Yuzu and Szechuan

True Dark Black Forest Chouquette

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