This drink recipe is inspired by one of my favorite movies, Chocolat! I dug in to a little history after viewing the film and discovered the Mayans are in fact believed to have been the first to discover cocoa around 900C.E. They harvested the beans inside the cocoa pod and made it in to a delectable liquid that would be treasured and transformed for centuries. They combined the crushed cocoa beans with chili peppers and water. Today we mix cocoa powder with dairy and sugar to make a sweeter treat. This recipe combines the sweetness of modern chocolatey with the ancient spice of the Mayans.
- 2 cups whole, organic milk (alternative, healthier choices include unsweetened almond, coconut or cashew milk)
- 1 teaspoon pure vanilla extract
- 2 tablespoons, unrefined all-natural honey
- 1/4 cup sugar
- 1 teaspoon chili powder
- 1/2 cup 100%, unsweetened cacao powder, OR 1 4oz 100% cacao chocolate baking bar
- 2 shots cinnamon whiskey
- 1/4 cup Irish cream liqueur
- 2 cups brewed coffee
- Heat milk in saucepan over medium heat. Do not let boil. Add vanilla, sugar and honey and stir until honey dissolves.
- Add chili powder and stir.
- Add in cacao powder and stir until clumps are dissolved OR break pieces of cacao bar and continuously stir until completely melted.
- Pour in cinnamon whiskey and Irish cream. Add coffee and stir.
- Serve. Makes approximately 4 servings.
If you desire, add additional sugar 1 teaspoon at a time for taste and top with whipped cream. Feel free to substitute sugar entirely with honey.