14 | Holiday Gift Guide 2024 sweet treats & warm drinks HOLIDAY TRADITIONS | The History of Hot Chocolate
CICCOLATA CALDA Makes 2 servings. Recipe is from Allrecipes.com. Ingredients:
GREEN SHOOT MEDIA More than 5,000 years ago, in modern day Ecuador, someone in the Mayo Chinchipe culture discovered that hot water and coca made for an excellent drink. By the time the Europeans came along, cocoa or xocolatl, was an essential part of Aztec culture. Those Europeans brought chocolate back, where it became a medicinal drink for treating liver and stomach diseases, among other things. The original xocolatl was spicy and bitter — sugar wasn’t a New World crop — and flavored with chili. To make something close to the original drink, try this: AZTEC XOCOLATL Makes 2 servings. Recipe is from Allrecipes.com. Ingredients: 1 1/2 cups of water 1 green chili pepper, sliced
4 cups water 1/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract Directions : 1. Bring 1 1/2 cups of water to boil in a pot and add the chili, seeds included. Boil for 5-10 minutes, then strain it and return the water to the pot. 2. Add four cups of water and reduce the heat to medium-low. Bring to a boil, then stir in the cocoa powder and vanilla. Cook and stir until the powder dissolves completely, about 5-10 minutes. Serve chilled. Sweetened hot chocolate was a luxury item among the great houses of Europe by the 1600s. It was mixed with spices, including jasmine flowers and ambergris. The Spanish experimented with black pepper and sesame seeds. Sir Hans Sloane found hot chocolate was more tasty when made with milk, introducing it to the English in the late 17th century.
3 tablespoons cocoa powder 1 1/2 tablespoons white sugar 1 1/2 cups milk 2 tablespoons milk 1 tablespoons cornstarch Directions:
1. In a small saucepan, mix the cocoa powder and sugar together. Stir in 1 1/2 cups milk until the sugar has dissolved. Place over low heat and bring to a simmer. 2. Whisk 2 tablespoons of milk together with the cornstarch and slowly whisk the cornstarch slurry into the cocoa. Continue whisking and cooking until the chocolate reaches a pudding-like thickness, about 3 minutes. 3. Serve topped with whipped cream.
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