RECIPE: Mitsitam Cafe’s Mexican hot chocolate warms up cool summer nights

Posted on June 16th, 2010 by americanindiannews in Recent News, Recipes

When the summer sun gives way to cool nights, chef Richard Hetzler of Washington’s acclaimed Mitsitam Cafe stirs up hot chocolate that’s sure to warm you—in more than one way.

 

Photo by Glenna Augborne - The Mitsitam Cafe's Mexican Hot Chocolate

Using arbol chiles and dried poblano peppers to season the chocolate, as ancient Mayans and Aztecs did at the time of the conquistadors’ arrival, Hetzler blends the hot with the sweet to make this indigenously inspired drinking chocolate.

For summer cookouts and late nights watching fireworks, try this twist on an old favorite. Or taste it all year round at the Mitsitam Cafe in the Smithsonian’s National Museum of the American Indian in Washington, D.C.

The Mitsitam Cafe’s Mexican hot chocolate recipe

Serves 4-5

1 gallon milk

½ stick Mexican or regular cinnamon

3 arbol chiles

1 pasilla pepper, or dried poblano

1 cup sugar

3 pieces Mexican chocolate

1 cup cocoa powder

To prepare:

Heat milk with cinnamon and dried peppers. Once milk has scalded, remove cinnamon and dried peppers, and remove from heat. Break up Mexican chocolate into small pieces. Whisk in sugar, cocoa powder and Mexican chocolate pieces. Place the combined chocolate milk on heat, and whisk until it simmers. Serve immediately.

Download as a Word document: Mitsitam Cafe Mexican Hot Chocolate Recipe

The American Indian News Service is produced for the National Museum of the American Indian by journalist Kara Briggs, Yakama/Snohomish. All content is free to publish or post. Email her at editor@americanindiannews.org. Visit the American Indian News Service at www.americanindiannews.org.

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