Zutaten für Mayan Hot Cocoa
- 2 cups milk
- 1/4 cup unsweetened cocoa powder
- Flour
- Brown Sugar
- Nutmeg
- 3 whole cloves
- 1 dried ancho chile, 1/8 teaspoon cayenne pepper (optional)
- 1 cinnamon stick
- Powdered Sugar
- Vanilla
- Cornstarch
- 1 1/2 cups water
- 1/4 teaspoon allspice
- Honey or maple syrup, to taste (optional)
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Zubereitung von Mayan Hot Cocoa
- In a small saucepan, combine the water, cinnamon stick, ancho chilies, cloves, allspice, and cayenne pepper (if using).
- Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes, allowing the spices to infuse.
- Remove the saucepan from the heat and let the spice mixture steep for another 10 minutes.
- Strain the spice mixture through a fine-mesh sieve into a separate saucepan, discarding the solids.
- Whisk in the cocoa powder until completely smooth. Make sure there are no lumps.
- Heat the mixture over medium heat, stirring constantly, until it begins to simmer.
- Stir in the milk and continue to heat gently until the cocoa is warmed through and fragrant. Do not boil.
- Remove from heat and taste. Add honey or maple syrup to your liking, if desired.
- Pour into mugs and enjoy your authentic Mayan Hot Cocoa!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
59g
Fat
32g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Beverages Desserts Eggs Dairy Mexican Central American Fall Heirloom Historical Holiday Event Winter Chocolate Stove Top South American Dietary Seasonal Taste Mood Sweet Equipment Presentation Served Hot
