Cacao has been consumed as a drink for thousands of years in Central America. This recipe is based on a typical Aztec beverage, using 100% cacao water, a couple of spoonfuls of raw cane sugar and a hint of chilli.
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. This is hot chocolate in a whole new light: a lot more flavours, a lot less sugar and as healthy as it gets!
Experiment to suit your taste and mood and create your own Aztec Hot Chocolate Recipe. Use honey instead of sugar if you preferred.
90g 100% cacao, roughly chopped. Willie suggests Colombian Black 100% San Agustin Cacao. Experiment!
1tsp. chilli powder
¾ tsp achiote powder (optional)
2 tablespoons of raw cane sugar