Kakawa's Mayan Chile Chocolate Elixir Recipe

Level: Easy

Yield: 2 servings

Total: 10 min Prep: 5 min Cook: 5 min

Nutritional Analysis Per Serving

Serving Size: 1 of 2 servings

Calories: 462
Total Fat: 27 g
Saturated Fat: 16 g
Carbohydrates: 50 g
Dietary Fiber: 13 g
Sugar: 31 g
Protein: 8 g
Cholesterol: 1 mg
Sodium: 241 mg

Ingredients

3 1/2 ounces unsweetened chocolate, broken into pieces, such as Valrhona
4 tablespoons agave or honey
2 tablespoons chile powder (we use ancho)
1/4 teaspoon vanilla extract

Instructions

In a medium saucepan, warm 1 1/2 cups water until nearly boiling. Turn off the heat and stir in the chocolate. Whisk until fully melted and smooth.
If needed, turn the heat back on low to further melt, warm, and thicken the mixture. Stay close, as chocolate can burn quickly. Keep stirring constantly until you take it off the heat. Avoid letting the chocolate and water reach a rolling boil. Once blended, stir in the agave, chile powder, and vanilla.
Serve right away while hot, or pour over ice for a distinctive twist!

Tips & Customization

Preferences varysome enjoy it sweeter, others skip sweetener entirely. Adjust the amount to suit your taste. Likewise, chile powder can be increased or decreased based on your desired level of heat; tailor it to your liking.

Historical Inspiration

Transport yourself to ancient Mayan times with this bold, frothy elixir! Drawing from traditions where cacao met chili and spices, this quick version captures the earthy, warming essence of historical xocolatl"bitter water" revered in rituals. Using premium Valrhona chocolate and smoky ancho chile, balanced by vanilla and agave, it's authentic yet effortless. Experiment with heat and sweetness to ignite your palate, just like the Mayans did on their stone metates.

Each serving offers rich fats, fiber, and low cholesterol for a decadent treat. Sourced from Kakawa Chocolate House in Santa Fe, NMexperts in historical recreationsget ready to brew a piece of chocolate history in your kitchen today![1]