"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Aztec Drinking Chocolate, by Elaine Floyd, is from Growing in Faith Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. water 1/3 c. honey 6 tablespoons unsweetened cocoa powder 1/4 c. sugar 1/4 tsp. salt 4 c. 2% milk 1 tsp. vanilla extract dash chipotle chili powder 1 c. whipping cream mini marshmallows (optional)
Combine water, honey, cocoa, sugar, and salt in a large sauce pan and bring to a boil. Reduce heat to medium low. Stir in milk, vanilla extract, and chili powder. Cook for 15 minutes, stirring constantly. Add a bit of the whipping cream to cool down.
Serve hot with cream and marshmallows, or with whipped cream over ice.
Try soy milk instead of 2% for a more "earthy" flavor.
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