If you've ever seen the movie Chocolat, you know Juliette Binoche's character, Vianne, opens a chocolate shop in a small town during lent. Among the incredible looking tasties, she creates Mayan Hot Cocoa. Just eyeballing it, the rich drink appears to have the consistency of motor oil. It's thick stuff. After googling it, I discovered that Mayan Hot Cocoa incorporates jalapeno peppers as the kicker.
Well, after some testing, I have created my own recipe that is very tasty, warm, rich and spicy!
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| My version of Mayan Hot Cocoa in a small espresso cup... a little bit goes a LONG way! |
- 1/2 cup water
- 2 squares of Baker's unsweetened baking chocolate squares
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ground red pepper
Mix all in a small pan on low heat until nice and hot. This makes enough to fill two 4 small espresso style cups (pictured above). And that's just the right amount for an after dinner dessert or an afternoon pick-me-up.
Of course, the recipe can be doubled if you have company. :)
Let me know how you like it if you try!
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