Title: Aztec Coffee
Categories: Beverages Mexican Aztec
Yield: 6 Servings

350	g	Chocolate, dark broken up
1	l	Milk, 100%
3/4	ts	Cinnamon, ground
6	dr	Essence, vanilla
3		Eggs -OPTIONAL-

Heat the milk with the chocolate, cinnamon and vanilla essence in a double boiler. Once the chocolate is melted transfer to a saucepan, bring to the boil, then simmer, beating briskly with a balloon whisk or hand beater, for 2-3 minutes -simmering the milk give a thicker mixture than merely warming it.

Remove from the heat and carry on whisking till you have a good layer of foam.

The chocolate can be drunk hot or cold but each mug should have a generous layer of bubbles. If you wish to add egg, do so after you have removed the chocolate from the heat and whisk it thoroughly.

"Chocolate, rather than cocoa bean from which the chocolate was made, not gold or silver, served the Aztec empire as money- to the infuriated disbelief of the Spanish invaders who found only rooms filled with cocoa beans where they expected to find chests of gold.

"Because it was so valuable only emperors and the highest ranks in the land were allowed to drink this 'money'; when they did it was made with water, vanilla and honey since there was no milk.

"Modern Mexican chocolate always uses milk and sometimes eggs as well to turn it into a real 'meal in one'.

from THE BRITISH MUSEUM COOKBOOK by MICHELLE BERRIEDALE-JOHNSON typed by KEVIN JCJD SYMONS

Converted August 14th 1998 at 0658ore

From: Kevin Jcjd Symons Date: 08-14-98 (11:53) Doc's Place Bbs Online. (253) Cooking

previous

next