A site called It’s Crazy Delicious has posted a recipe for what they call “Mayan Hot Chocolate.” Well, why not? I’m not exactly what’s Maya about it — the chile pepper, I guess — but hot chocolate could be good with cool weather approaching.
By the way, I’m still waiting to see a copy of the first UK edition of our translation of Laura Esquivel’s breakthrough book, which the editors there decided to call Like Water for Hot Chocolate, until they saw the light.
The full recipe can be found here. Following is a list of ingredients:
2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine