Autumn-Fall/Winter

Dark hot chocolate

Dark hot chocolate is a classic drink for my cold season.

I love to prepare this chocolate according to the traditional Aztecs recipe. At that time, hot chocolate was a drink, also known as the nectar of the gods. Originally, it was not an overly sweet and refined drink like the preparations we’re used to. It consisted simply of water and cocoa and was served on special occasions.

3000 years ago the Aztecs, in Central America, worked cocoa through the “cold” processing method. They milled the cocoa beans on the “metate”, a stone tool still used today in Mexican cuisine, and obtained the particular cocoa paste which was then mixed with spices and left to harden naturally.

Starting from the second half of the ‘500, the Spaniards brought this particular type of chocolate to Spain and Sicily and they also spread the processing method, as well as the ingredients used by the Aztecs.

The ancient recipe keeps unchanged the benefits of cocoa. These benefits are such if hot chocolate is not sweetened with refined sugars and ingredients. in this case, cocoa retains all its wonderful properties. For example, two teaspoons of bitter cocoa added to milk (cow, goat or vegetable) also performs an anti-aging action. A study published by the “British Journal of Nutrition” indicates dark chocolate as a precious source of polyphenols, greater than wine and green or black tea.

I made this with brown rice milk, a high percentage of dark Modica chocolate and  little coconut sugar. The excellent vanilla and a pinch of nutmeg, enhance the taste of a drink ideal for cold days. 

Dark hot chocolate: Ingredients

Serves 2 drinks

250 ml (7 fl oz) brown rice milk/drink

1 plenty tsp vanilla “Bourbon” powder

1 tsp nutmeg

150 g (5 oz)  raw dark Modica chocolate (or dark chocolate 75 or 80%), grated

1 tbsp raw coconut sugar (optional)

Dark hot chocolate: Method

  1. Heat the brown rice milk with the vanilla and nutmeg, without boiling.
  2. Melt the grated chocolate and stir for 3 minutes after boiling.
  3. Serve hot, sweeten if desired, with a tablespoon of coconut sugar.
Dark hot chocolate

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