Based on a typical Aztec beverage, using 100% cacao water, a couple of spoonfuls of raw cane sugar and a hint of chilli.

Aztec Hot Chocolate

Four ceramic mugs with Willie's Cacao hot chocolate on a rustic tray

Prep Time

5 minutes

Cooking Time

0

Serves

6

Four ceramic mugs with Willie's Cacao hot chocolate on a rustic tray

Ingredients

90g 100% cacao, roughly chopped.
450ml water
1tsp. chilli powder
¾ tsp achiote powder (optional)
2 tablespoons of raw cane sugar

 

Method

  1. Tip the cacao, water, chilli and achiote powder into a saucepan. Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes or until the mixture thickens slightly. Whisk well to create a light foam, ideally in an electric blender.
  2. Serve piping hot in small cups, or leave to cool a little and serve, as the Aztecs would have done, at room temperature.

Ingredients

90g 100% cacao, roughly chopped.
450ml water
1tsp. chilli powder
¾ tsp achiote powder (optional)
2 tablespoons of raw cane sugar

 

Method

  1. Tip the cacao, water, chilli and achiote powder into a saucepan. Bring to the boil stirring frequently, then immediately lower the heat and simmer gently for about 3 minutes or until the mixture thickens slightly. Whisk well to create a light foam, ideally in an electric blender.
  2. Serve piping hot in small cups, or leave to cool a little and serve, as the Aztecs would have done, at room temperature.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​