RECIPE: Mitsitam Cafe’s Mexican hot chocolate warms up cool summer nights
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
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
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.
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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 firstname.lastname@example.org. Visit the American Indian News Service at www.americanindiannews.org.