Aztec Elixir Recipes

AZTECA

Azteca image

Provided by Emilie Baltz

Categories Non-Alcoholic Food Processor Chocolate Cocktail Party Valentine's Day Coconut Jalapeño Drink

Yield Makes 2 drinks

Number Of Ingredients 18

Ingredients

For the coconut sea salt:
2/3 cup unsweetened coconut flakes
1/3 cup fine sea salt
For the chile elixir:
5 small hot chiles, such as red jalapeños, cut into long, thin strips
16 ounces distilled or tap water
For the vanilla elixir:
8 ounces pure vanilla extract
8 ounces distilled or tap water
For the Azteca:
Juice of 1 lime
1/4 cup coconut sea salt
2 tablespoons sweetened cocoa powder
2 ounces chile elixir, or more to taste
2 ounces vanilla elixir
2 ounces simple syrup
Ice
9 ounces soda water

Steps:

Make the coconut sea salt:
In a food processor, process the coconut flakes and salt until fully combined, about 1 minute-the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
Make the chile elixir:
In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the vanilla elixir:
In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half-note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the Azteca:
Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.

AZTEC ELIXIR

Aztec Elixir image

Provided by Food Network

Categories dessert

Time 25m

Yield 2 serving

Number Of Ingredients 10

Ingredients

2 cups chocolate shavings, Scharffen Berger or Callebaut
1 cup cocoa powder, Scharffen Berger or Cacao Barry
2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar
1 tablespoon ancho chile pepper powder
1 tablespoon cornmeal
1 cup 2 percent or whole milk
1/3 cup heavy cream
2 cinnamon sticks
Whipped cream, as an accompaniment
Corn husks and ancho chile powder, as a garnish

Steps:

In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
In a saucepan, combine the milk and cream and heat until warm over medium high heat.
Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

AZTEC VEGETABLES

Aztec Vegetables image

Demonstrator Lesa Newman offers this tasty side dish that incorporates fresh produce from the fall harvest.-Taste of Home Cooking School

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 cup chopped onion
1 tablespoon canola oil
1 small zucchini, halved lengthwise and sliced 1/4 inch thick
1 small yellow squash, halved lengthwise and sliced 1/4 inch thick
1 cup frozen cut green beans
1 medium green pepper, diced
2 cups fresh or frozen corn
1 can (14-1/2 ounces) Mexican stewed tomatoes
1/2 teaspoon dried oregano

Steps:

In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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