cinnamon

Chicken Mole Rojo and Green Chili Bomba with Fried Plantains

/ Ren

Local, pastured chicken is seasoned with cracked cumin, sea salt and black pepper, then quickly roasted before being lacquered with a densely-flavored, traditional red mole.  Topped with toasted sesame seeds and minced onions & cilantro, and served with stock-simmered bomba rice with onions, green chiles and fried plantains..

Chicken Mole Rojo and Green Chili Bomba with Fried Plantains

Mole Rojo Clasico (recipe by Rick Bayless)

5 ounces (2-3 medium) tomatillos, husked and rinsed
1/2 cup (about 6 1/2 ounces) sesame seeds
1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
3 ounces (about 6 medium) dried mulato chiles, stemmed, seeded & torn into large pieces
2 ounces (about 4 medium) dried ancho chiles, stemmed, seeded & torn into large pieces
2 ounces (about 5 medium) dried pasilla chiles, stemmed, seeded & torn into large pieces
4 garlic cloves, peeled
1/2 cup (about 2 ounces) unskinned raw almonds
1/2 cup (about 2 ounces) raisins
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
1/4 teaspoon black pepper, preferably freshly ground
1/4 teaspoon anise, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
1 slice firm white bread, darkly toasted and broken into several pieces
1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
1 1/2 quarts chicken broth
Salt
unrefined sugar to taste

On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side.  Scrape into a large bowl.  In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes.  Scrape half of them in with the tomatillos.  Reserve the remainder for sprinkling on the chicken.

Brown other mole ingredients.  Turn on an exhaust fan or open a kitchen door or window.  In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium.  When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time.  Don’t toast them so darkly that they begin to smoke—that would make the mole bitter.  As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot.  Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking.

Remove any stray chile seeds left in the fat.  With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes.  With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.

Add the raisins to the hot pot.  Stir for 20 or 30 seconds, until they’ve puffed and browned slightly.  Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat.

To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate.  Add 2 cups water and stir to combine.

Blend, strain, cook.  Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid:  if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall).  If bitter, pour it out and measure 6 cups water.  Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree.  Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer.  Repeat with the remaining chiles.

Return the soup pot or cazuela to medium heat.  When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling.  Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.)

In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)

Simmer.  Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water.  Taste and season with salt (usually about 4 teaspoons) and the sugar and keep warm.

For the Green Chili Bomba (adapted from a recipe by Rick Bayless)

1 cup bomba rice (a special type of Spanish paella rice)
3 cups rich chicken stock
1 cup yellow onion, diced
2 cloves garlic
3 tablespoons rendered chicken fat
1/4 thinly-sliced green chiles
sea salt

ripe plantains
butter or peanut oil

Place the rice in a strainer and rinse under cold, filtered water until the water runs clear.  Allow to drain 20 minutes.  Meanwhile, heat the chicken stock until steaming.

Heat the chicken fat in heavy, high-walled skillet until shimmering.  Add the rice and stir constantly until it floats freely in the hot fat.  Add onions and chiles and cook 8 minutes, stirring frequently.

Add chicken stock and simmer uncovered for 10 minutes, stirring occasionally.  Reduce heat to low and cook without stirring 10 minutes.  Remove from heat, cover and let stand 15 minutes.  Fluff the rice with a fork just before serving.

To prepare

Season chicken joints with salt, pepper and cracked cumin and roast in a heavy skillet in a 375 degree oven for 30 minutes.  Remove pan from oven, dunk chicken in mole and return to pan to the oven for 30 minutes at 325 degrees.  Remove pan from oven, baste chicken with more mole and allow to stand 10 minutes.  Meanwhile, fry slices of ripe plantain in hot peanut oil or butter until deep golden brown on both sides.  Set aside to drain.

Arrange chicken on one side of plate and spoon a little mole over the top.  Garnish with toasted white sesame seeds, minced onion and cilantro.  Arrange rice next to the chicken and garnish with fried plantains.  Serve hot.

Related Articles
  • RECIPE: Rick Bayless’ Oaxacan Black Mole From Mexico State Dinner (huffingtonpost.com)

Tulsi Chai

/ Ren

Revered in India for over 5,000 years as an adaptogenic balm for body, mind and spirit, modern research suggests that tulsi may be effective in supporting the heart, blood vessels, liver and lungs and may also help regulate blood pressure and blood sugar.

A soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey.

Tulsi Chai

Makes about 2 cups (adapted from a recipe in The Herb Companion)

1/2 cup fresh holy basil leaves, compacted or a scant 1/4 cup dried
2 cups cold, filtered water
2 rounded teaspoons green tea
2 green cardamom pods, crushed
one 1/4 inch-thick slice fresh ginger
one 2 inch length Ceylon cinnamon
2 whole cloves
freshly-grated nutmeg
honey to taste
milk to taste

Bring water to to a boil in a small saucepan.  Add basil, cover and simmer 3 minutes.  Stir in tea and spices, cover and steep 3-5 minutes.  Remove from heat and allow to cool slightly, then pour through a fine-mesh strainer.  Stir in milk and honey to suit and garnish with grated nutmeg and crystallized ginger.   May be served warm or cold.

Portuguese Linguiça and Fava Bean Stew

/ Ren

Linguiça is a meaty-flavored, brined and lightly-smoked Portuguese sausage made with pork butt, oregano, and paprika.  Reminiscent of feijoada or a small cassoulet, it is combined here with uncured, smoked bacon, garlic sausage, onions and fava beans and simmered with tomatoes, cumin, cinnamon and nutmeg..

Portuguese Linguiça and Fava Bean Stew

Serves 2

2 cups homemade chicken or vegetable stock
1 large link Portuguese linguiça, sliced
1/4 cup garlic sausage, diced
2 slices uncured, smoked bacon, diced
1/2 Spanish onion, chopped
1 clove garlic, minced
1/2 cup dry fava beans, blanched and peeled (use fresh when in season)
1 1/2 tablespoons tomato paste
1 4″ stick of cinnamon
1 whole nutmeg seed, abraded
1/2 teaspoon cumin seeds
1/4 cup celery, diced
1 Roma tomato, diced
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
sea salt and freshly-ground black pepper

Fry bacon until nearly crisp.  Add onions, linguiça, garlic sausage and cumin and sauté until very well browned.  Pour off grease and transfer meat to a strainer and allow to drain thoroughly.  De-glaze pan with a little stock, scraping up all the brown bits with the back of a wooden spoon.

Add cinnamon, garlic, nutmeg, celery and the rest of the stock, reduce heat and simmer until beans are nearly tender, about 45 minutes.

Remove cinnamon and nutmeg and add the meat, tomatoes and tomato paste, celery leaves and parsley and simmer 5 minutes.  Season to taste with salt and pepper, then ladle into bowls.  Drizzle a little good olive oil over the top and serve hot.

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

/ Ren

Homemade Belgian chocolate bread is soaked in custard, then fried in cultured butter and served with roasted bananas and whipped cream..

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz sprouted wheat flour
1 teaspoon sea salt
2 tablespoons baking powder
2 oz non-refined sugar
4 oz cacao powder
4 oz Belgian chocolate, shaved
4 oz filtered water
4 oz plain kefir or yoghurt
2 large eggs
4 oz melted butter

Mix the dry ingredients (except Belgian chocolate) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Custard

2 pastured eggs
1/3 cup fresh milk
1/4 teaspoon cinnamon
1 pinch salt

Combine all ingredients in a small bowl and beat with a fork until frothy.

For the Whipped Cream

1/4 cup fresh heavy cream
1/2 teaspoon vanilla bean paste
pinch of salt

Use a whisk or hand mixer to whip all ingredients together until thickened.

For the Bananas

2 small bananas, split lengthwise
1 tablespoon melted butter
1 teaspoon granulated maple sugar

Place the bananas cut-side down on a baking sheet. Brush with melted butter, sprinkle with maple sugar and roast in a 375 degree oven until golden brown and partially caramelized.

To Prepare

Soak thick slices of day-old chocolate bread in custard until completely saturated.  Carefully to transfer to a rack and drain for a few minutes.  Heat butter in a heavy skillet oven medium heat and fry soaked bread until light golden brown, about 2 minutes per side.  Place skillet and bread in a 375 degree oven and bake 7 minutes.

Place French toast on a plate and slide roasted banana on top. Garnish with whipped cream and serve immediately.

Santa Fe Hot Pot

/ Ren

Human occupation of New Mexico stretches back at least 11,000 years to the Clovis culture of hunter-gatherers, who left evidence of their campsites and stone tools. After the invention of agriculture the land was inhabited by the Ancient Pueblo Peoples who built houses out of stone or adobe bricks. They experienced a Golden Age around AD 1000 but climate change led to migration and cultural evolution into the modern Pueblo peoples who lived primarily along the few major rivers of the region. (Wikipedia)

A contemporary New Mexican-style pork stew with dried beans, toasted chilies, onions, peppers, onions and sweet potatoes with cinnamon, cloves, green garlic, cumin and corn flour..

Santa Fe Hot Pot

Serves 2

1/3 cup mixed dried heirloom beans such as yellow Indian woman, tepary, pinquito & black
4 cups chicken stock, divided
1/2 pound braised feral hog (substitute leftover pork belly or pork shoulder roast), cut into 1/2 inch cubes
1 1/2 teaspoons leaf lard (substitute bacon grease)
1/4 cup mild chili powder
2 dried New Mexico chilies, stemmed, seeded and chopped
1 tablespoon smoked paprika
1/2 teaspoon freshly-grated cinnamon
1/4 teaspoon freshly-ground cloves
1 large tomatillo, husked, rinsed and chopped
2 red Fresno chilies, sliced
1/2 Spanish onion, chopped
1/4 cup poblano pepper, chopped
1 bulb green garlic, including leaves, chopped
1/3 cup sweet potatoes, peeled and diced
1 teaspoon smoked black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon corn flour (not corn meal)
sea salt and freshly-ground black pepper

Rinse, pick over and soak a variety of dried beans overnight. Place in a pot with 2 cups chicken stock and bring to a boil.  Reduce heat, cover and simmer until tender, about 1 hour.

Heat lard in a heavy skillet over medium heat.  Add diced sweet potatoes and cook until browned along the edges and somewhat tender.  Add onions, fresh and dried chilies, peppers and green garlic and sauté until softened.

Add tomatillo, pork, beans, stock, pork, chili powder, paprika, cinnamon and cloves, reduce heat and simmer 15 minutes.  Add corn flour, stir and simmer until slightly thickened, about 10 minutes.

Add cilantro and season to taste with salt and pepper.  Ladle into bowls and serve with wedges of lime and corn chips or cornbread.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Lamb Keftedes

/ Ren

A traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil..

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Lamb Keftedes

Makes about 8-10 Meatballs (adapted from a recipe by Michael Symon)

1/4 cup white onion, minced
1 clove garlic, minced
1/4 cup day-old bread, torn into cubes
1/4 cup fresh, whole milk
1/2 pound freshly-ground lamb, 75% lean
1 pastured egg
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon cinnamon nibs
1/2 teaspoon freshly-ground pepper
sprouted wheat flour for dusting
clarified butter
fresh oregano, torn
fresh mint, torn
1 fresh lemon

Toast the cinnamon, cumin and coriander in a dry skillet until fragrant, then set aside to cool.  Meanwhile, sauté the onion with a pinch of salt in a little clarified butter over medium heat until softened, about 2 minutes.  Add the garlic  and cook until softened, about another 2 minutes. Set aside.

Soak the bread in the milk.

Grind the toasted spices and cinnamon together in a mortar, then combine with the black pepper and nutmeg.

In a mixing bowl, combine the onions, garlic and lamb.  Squeeze out the bread and add to the lamb along with the spices, pepper and torn oregano.  Mix everything together by hand.

Form the meat mixture into golf ball-sized balls then roll in the flour, gently shaking off any excess.

Heat clarified butter in a heavy pan over medium heat, then add the meatballs to the pan.  Pan-fry until golden brown and crusty on the outside, then drain briefly on paper towels.

Arrange the meatballs on a plate, drizzle with olive oil then season with sea salt and freshly-ground pepper.  Garnish with lemon zest and oregano and serve with olives and lemon wedges.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!

Elderberry Syrup

/ Ren

“European elder is a plant native to Europe, Northern Africa, and Western-and Central Asia. Its flowers and berries have a long history of use in traditional European medicine. Elder berries have also been used for making preserves, wines, winter cordials, and for adding flavor and color to other wines. Native Americans used the flowers, berries, and bark of elderberry trees to treat fevers and joint pain for hundreds of years, but elderberry’s real claim to fame is as a cure for the flu. Israeli researchers have developed five formulas based on elderberry fruit that have been clinically proven to prevent and ameliorate all kinds of influenza.”  –Mountain Rose Herbs

“This syrup is especially helpful for those with colds or flu. The elderberry will assist with the healing while the added cinnamon, ginger and cloves will help the syrup to be warming and the honey adds an antibiotic and quality while also making the syrup soothing for sore throats and coughs. Take 1 tablespoon per hour during illness.  Elderberry syrup is also a wonderful preventative so you can take a few tablespoons of this syrup each day during cold and flu season to help avoid getting sick. Better yet, pour it over your pancakes and benefit from it’s health promoting properties while enjoying this special breakfast treat!”  –HerbMentor

1/4 pound dried organic elderberries (Sambucus nigra)
5 cloves
1  cinnamon stick
1 heaping tablespoon grated fresh ginger
2 cups filtered water
1 cup raw honey

Combine all ingredients except honey in a small pot.  Bring to the boil, then cover and simmer until the liquid has reduced in volume by half, about 25 minutes.  Allow to cool to room temperature, then stir in honey.  Transfer to a sterile jar and store in the refrigerator for up to 2 weeks.

Take up to 1 tablespoon per hour during illness or up to 3 tablespoons per day during cold and flu season to help avoid getting sick.

This post is part of The Food Renegade’s Fight Back Fridays

For educational purposes only.  This information has not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure, or prevent any disease.

Bengal Lentils with Pea Shoots and Wild Pomegranate

/ Ren

A traditional, healing dish of sprouted lentils in a spicy, savory tomato sauce with toasted whole spices, onions, peppers, pea shoots and wild pomegranate seeds.

Bengal Lentils with Pea Shoots and Wild Pomegranate

Bengal Lentils with Pea Shoots and Wild Pomegranate Seeds

Sauté whole hulled cardamom, coriander, cumin, fenugreek, bay leaf and true cinnamon in ghee or clarified until fragrant and the seeds begin to “pop” in the in pan.

Add diced white onion, peppers and plum tomatoes and cook, stirring continuously until the oil separates, about 5 minutes.

Add turmeric, paprika, black pepper, freshly-grated ginger and wild pomegranate seeds and simmer gently for 5 minutes.

Add raw, sprouted lentils, pea shoots and chopped cilantro and stir to combine.

Note: if feeding a crowd, you could easily extend this dish with simmered chickpeas

Serve over aged basmati rice or with naan if desired.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Wild pomegranate seeds are sometimes used as a spice known as anardana (which literally means pomegranate (anar) seeds (dana) in Persian), most notably in Indian and Pakistani cuisine but also as a replacement for pomegranate syrup in Middle Eastern cuisine. As a result of this, the dried whole seeds can often be obtained in ethnic Indian Sub-continent markets. The seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry production. Seeds may also be ground in order to avoid becoming stuck in teeth when eating dishes containing them. Seeds of the wild pomegranate daru from the Himalayas are regarded as quality sources for this spice.

Mango Mole (Sauce)

/ Ren

Adapted from a recipe in Bon Appétit magazine (via Edible Therapy), this complex sauce is fantastic with pickled red onions and grilled pork chops..

Making Mango Mole

Making Mango Mole

2 tablespoons leaf lard or other fat
1 large plantain, sliced
1 cup fresh diced mango
2 large dried Guajillo or Ancho chilies, stems and seeds removed
1/2 cup chopped white onion
12 whole raw almonds
1 tablespoon homemade chili base
2 tablespoons shelled peanuts
2 tablespoons white sesame seeds
2 large garlic cloves, chopped
1 small bay leaf
1 small bunch fresh thyme
1/4 teaspoon freshly-ground pepper
1 teaspoon true cinnamon shards
2 cups homemade chicken stock, more or less
1 small piece Mexican chocolate

Heat the fat in a large skillet over medium heat. Add plantains, chili base and everything else except stock and chocolate.  Sauté until plantain is soft, about 5 minutes.

Add 1 1/2 cups chicken stock.  Reduce heat and simmer until chilies are tender, about 15 minutes.

Puree sauce in blender then return to skillet.

Add chocolate and stir until incorporated.  Thin with reserved stock if necessary, then season to taste with sea salt and black pepper.



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Horchata

/ Ren

Horchata is a traditional agua fresca commonly served in Spain, Ecuador, El Salvador, Honduras and Mexico.  Depending on the region, it may be made with sesame seeds, rice, tigernuts, barley, cinnamon, vanilla and sugar..

Horchata

Horchata

1/2 cup aged basmati
1/2 cup raw almonds
1 1/2 inches Ceylon cinnamon
1 1/2 cups boiling water
1 cup fresh whole milk, more or less
non-refined sugar to taste

Pulverize dry rice in a blender or food processor and transfer to a glass bowl.  Add almonds and cinnamon then pour boiling water over the top.  Cover and allow to stand overnight.

Transfer soaked rice, almonds and cinnamon to a blender and blend for 3 minutes.  Strain mixture into a clean container, thin with milk and sweeten to taste.

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Thai Green Curry Halibut

/ Ren

Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..

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Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.

Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.

In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up.  The result should be a thick but soft paste.  Set aside.

Prepare Thai red rice according to package directions.  Keep hot.

Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves.  We want it a little underdone for now.

Fry the curry paste in hot oil for 2 minutes, stirring continuously.  Reduce heat to low and add the poaching liquid.  Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.

Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle.  Garnish with toasted coconut flakes, fresh basil and chili oil.

This post is part of the Clean Your Plate Challenge at The Nourished Kitchen


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Healing Tomato Curry

/ Ren

Tomato curry is one of the most delicious and nutritionally powerful healing dishes around.  Start with homegrown tomatoes, just-dug onions, coriander leaves, garlic and red chili pepper..

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Peel, seed and chop just-picked tomatoes and set aside.

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Turmeric (Curcuma longa)

Cook jasmine, aged basmati, or long-grain brown rice in bone broth, vegetable stock or filtered water with a spoonful of turmeric and another of black pepper.  The piperine in the pepper increases the bioavailability of the anti-inflammatory, antioxidant, and anti-cancer properties of the turmeric.

Toast whole cardamom, cinnamon, cumin, fenugreek, mustard and coriander seeds in a dry skillet until fragrant, about 5-10 minutes.

Add 1 tablespoon of raw, organic coconut oil to the pan and sauté the chopped garlic, slivered raw almonds, raisins, chopped curry leaves and chili pepper until soft, about 5 minutes.

Add reserved tomatoes, ginger, slivered onions and chopped coriander leaves and heat through, about 5 minutes.

Spoon tomato mixture over rice and garnish with yoghurt sprinkled with curry powder.

Short’nin’ Bread

/ Ren

All-purpose, graham or whole wheat flour, cinnamon, nutmeg, baking soda, buttermilk, butter, molasses, egg.

Preheat oven to 350 degrees. Oil and flour a 10-inch iron skillet.

Dissolve the baking soda in the buttermilk.

Lightly beat an egg.

Grate cinnamon & nutmeg into flour.

Bring butter and molasses to a boil, stirring continuously. Remove from heat and allow to cool several minutes.

Stir molasses mixture into flour and combine well.

Stir buttermilk into flour and combine well.

Stir egg into flour and combine well.

Turn batter into perpared skillet and bake 25-30 minutes or until a toothpick comes out dry.

Cool and serve.

Rating  ♦ ♦ ♦ ♦ ♦ –

Fotch dat dough fum the kitchin-shed—
Rake de coals out hot an’ red—
Putt on de oven an’ putt on de led,—
Mammy’s gwineter cook som short’nin’ bread

“A Short’nin’ Bread Song—Pieced Out”
James Whitcomb Riley, 1849-1916

Aztec Drinking Chocolate

/ Ren

“The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.”

Melt about 1 1/2 oz of the darkest*, unsweetened chocolate that you can get in a double boiler over hot (not boiling) water.

Add about 1 tablespoon each non-refined cane sugar and hot water, stirring constantly until smooth.

Add cream and vanilla and heat through.

The mixture will be thick, silky and not sweet so much as just not bitter.

Put 1/4 cup boiling water in a heavy mug and pour chocolate mixture over the top.  Top with grated cinnamon and a pinch of chili or chipotle powder.

* I’m no mathematician, but I’m guessing that this 100% cacao is about as dark as it can get