Dark hot chocolate is a classic drink for my cold season.
I love to prepare this chocolate according to the traditional Aztecs recipe. At that time, hot chocolate was not an overly sweet and refined drink like the preparations we’re used to. It consisted simply of water and cocoa and was served on special occasions.
3000 years ago the Aztecs, in Central America, made cocoa through the “cold” processing method. They milled the cocoa beans on the “metate” (a stone tool still used today in Mexican cuisine) and obtained the particular cocoa mass which was then mixed with spices and left to harden naturally.
Starting from the second half of the ‘500, the Spaniards brought this particular type of chocolate to Spain and Sicily and they also shared the processing method, as well as the ingredients used by the Aztecs.
The ancient recipe keeps unchanged the benefits of cocoa. These benefits are such if hot chocolate is not sweetened with refined sugars. In this case, cocoa retains all its wonderful properties. For example, two teaspoons of bitter cocoa added to milk (cow, goat or vegetable) also performs an anti-aging action. A study published by the “British Journal of Nutrition” indicates dark chocolate as a precious source of polyphenols, greater than wine and green or black tea.
I made this with brown rice milk and dark 80% Sicilian chocolate. High quality vanilla powder and a pinch of nutmeg, enhance the taste of a drink, ideal for cold days.
Dark hot chocolate: Ingredients
Serves 2 drinks
250 ml (7 fl oz) brown rice milk/drink
1 plenty tsp vanilla “Bourbon” powder
1 tsp nutmeg
150 g (5 oz) 805 dark Sicilian chocolate, grated
Dark hot chocolate: Method
- Heat the brown rice milk with the vanilla and nutmeg, without boiling.
- Melt the grated chocolate and stir for 3 minutes after boiling.
- Serve hot.