New Mexican Hot Chocolate Elixir
Winter mornings are for a steaming cup of decadent hot chocolate. With New Mexican ingredients, such as chocolate granules from my favorite Santa Fe chocolate shop, Kakawa Chocolate House, and ground New Mexican red chile from Chimayo, a New Mexican Hot Chocolate Elixir is a heavenly concoction. Consider this to be Mexican hot chocolate with a New Mexican twist.
RECIPE FOR NEW MEXICAN CHOCOLATE ELIXIR
DIRECTIONS
Combine 5-6 tablespoons of Kakawa’s American elixir with 8 ounces of your favorite milk (I prefer whole milk or almond milk) and stir in ground red chile (I use ¼-½ teaspoon mild red New Mexico chile from Chimayo, but the amount you add depends on the heat of the chile you prefer). Add ¾ teaspoon ground cinnamon and a dash of cayenne for an extra kick in the pants. Blend with a frother and enjoy this cup of decadence!
If you want to make it with raw cacao instead of the Kakawa elixir, no problem! Mix 2 heaping tablespoons of raw cacao into 8 ounces of hot milk and 2 teaspoons of pure maple syrup to sweeten, in addition to the spices.
New Mexican Chocolate Elixir from Kakawa Chocolate House in Santa Fe
Hand painted Talavera dishware and handwoven cotton napkin purchased at Leslie Flynt in Santa Fe
Biscochitos (New Mexico’s State Cookies) are a lovely accompaniment to this drink (and a wonderful tea cookie as well). Click here for the recipe.
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