If you’re into chocolate and spice and all things decadence, this is the one for you. (Also, don’t worry. I’ll never stop making decadent desserts. Promise.)
Mayan Origins of Hot Chocolate
Chocolate has been grown in Mesoamerica since at least the 9th century. The Mayans called it xocolatl and believed it to be a gift from the gods (source). We’d say they were onto something! They would make chocolate into a drink by fermenting, roasting, and grinding cacao and then mixing it with water, cornmeal, chili peppers, and other spices (source). The drink didn’t have any added sweetener so it was much more bitter than any hot chocolate you’ve probably tried. Our inspired version borrows the concept of chocolate + spices, but takes a modern day twist. And don’t worry, it’s sweet! This recipe is simple, requiring just 7 ingredients and 15 minutes. To achieve that Mayan spice profile, I went for ground cinnamon for warmth, nutmeg for a slight nuttiness, and cayenne for heat. A pinch of salt balances the sweetness of the dark chocolate, and coconut whipped cream sends things over the top. Swoon. This beverage is my new chocolate obsession. It’s: CreamyRichChocolatySubtly spicedPerfectly sweet& Super satisfying If you’re like me and often just want a little something sweet after dinner, this is the one for you. Topped with coconut whipped cream, a pinch more cinnamon and cayenne, and some dark chocolate, you’ll be in chocolate heaven in no time. If you try this recipe, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram. Cheers!
