AZTEC HOT CHOCOLATE
Provided by Marcela Valladolid
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
- For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
- Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.
XOCOLATL (AZTEC CHOCOLATE)
This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.
Provided by Antipex
Categories Drinks Recipes Hot Chocolate Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g
AZTEC CHILE-CHOCOLATE CUPCAKES
Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
- In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 35 g, TransFat 1 1/2 g
AZTEC GOLD CHILI
One of the great things about chili is all the interesting ingredients that different people put in it. This is a delicious chili that I found in a garage sale cookbook that was falling apart. I saved the recipes that looked good to me and this was one of them. Super good!
Provided by Recipe Junkie
Categories Native American
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine first ten ingredients in microwave safe dish.
- Microwave on high for 2 and 1/2 minutes.
- Stir in 1-2 T water if mixture becomes too dry.
- Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
- Let stand 3 minutes.
- Stir in turkey.
- Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
- Add tomatoes, beans, peppers and chocolate.
- Mix well.
- Microwave on medium for 40 minutes, stirring twice.
- Serve with sour cream, grated cheese, diced onions and tortilla chips.
Nutrition Facts : Calories 553.8, Fat 18.1, SaturatedFat 4.8, Cholesterol 119.5, Sodium 881.1, Carbohydrate 58.9, Fiber 18.9, Sugar 9.2, Protein 42.8
AZTEC HOT CHOCOLATE PUDDING
It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This is a luscious, homey dessert, one of those self-saucing puddings that turn themselves as they bake into a layer of gooey sauce topped with tender cake.
Provided by Nigella Lawson
Categories dessert, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
- Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
- Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 403 milligrams, Sugar 67 grams, TransFat 0 grams
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