Around 600–450 BCE, the Olmecs introduced the Mayans to cacao, which they used to make a bitter chocolate drink used in religious ceremonies and as a form of currency.
Spanish explorers to the Americas introduced chocolate to Europe, where it was mixed with sugar, vanilla, and spices and served as a beverage in royal courts. During the 1700s, Europeans began using it as a flavoring in desserts, and by the middle of the 1800s, chocolatiers began making chocolate candies for mass consumption.
Hot chocolate is made from melted chocolate, providing a richer, thicker texture, while hot cocoa is typically made from cocoa powder.
Chimayo hot chocolate is a wonderful version with a little extra kick, featuring Chimayo chili powder from the Chimayo Valley in Northern New Mexico.
Chimayo Chili Hot Chocolate Elixir
Ingredients:
- 3 cups whole milk
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon Chimayo powder
- pinch of salt
- 2 ounces unsweetened chocolate
- cinnamon sticks
Directions: Mix the milk, sugar, cocoa powder, cinnamon, vanilla, chili powder, and salt in a saucepan. Bring the ingredients to a medium heat, and add the chocolate. Whisk until the chocolate melts and is blended thoroughly, about 5 minutes. The milk mixture should be hot, but not boiling. Pour into mugs and top with whipped cream, chocolate shavings, and cinnamon sticks. Take a moment to enjoy the fragrance, then imbibe.