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Mexican Hot Chocolate

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StillLivin posted 1/23/2014 15:34 PM

I made a delicious Mexican hot chocolate the other night. It was an experiment to come up with a recipe for another SI member dealing with some painful shingles.

Recipe as follows:
Cocoa beans, whole - approximately 1/4 cup
Vanilla bean pod, half
Red pepper, 1/2 (deseeded)
cinnamon stick, 1
Brown sugar, to taste
Whole milk, 2 c
1/2 and 1/2, 2 TBS

I ground the cocoa beans and cinnamon stick in a coffee grinder. I scraped the vanilla out of half of a vanilla pod and put into my Vitamix blender. I pureed the hot pepper, with the milk, 1/2 and 1/2, the ground up cocoa beans and cinnamon stick.
I poured all of this into a sauce pan and added brown sugar until it was sweet enough for me.
I let it simmer on a very low flame stirring slowly but constantly.

I think next time I might add a pod of cardamom seeds.


Oh, cocoa beans and hot peppers have anti inflammatory properties AND help with pain as well.

JustAShadow posted 1/23/2014 15:45 PM

Sounds delicious! I'm making brownies tonight and I may just have to make a cup of this on the side...

h0peless posted 1/23/2014 15:46 PM

I love Mexican hot chocolate. One of my co-workers makes it from time to time and it's amazing.

I'll have to try out your recipe soon if it ever decides to dip below 80 degrees.

GabyBaby posted 1/23/2014 16:04 PM

I looooooove Mexican hot chocolate, but oddly enough, we don't drink it often.
Usually around Thanksgiving/Christmas is when we'll indulge.

Cardamom, eh? I'm going to have to remember to try that next time!

StillLivin posted 1/23/2014 16:09 PM

I forgot to mention....
If you want to drink it for holistic value, i.e. the pain killing and anti inflammatory properties, use the whole product and grind it right before using it and consume it within about 40 minutes of making it. The other reason I used the Vitamix blender is so that the less exposure to the heat also aids in preserving its medicinal value...i.e. the less it is heated the more potent it is.
Ground cocoa beans (coco mix and ground cinnamon) oxidize and lose a lot of their medicinal value. However, in a pinch, they still taste great if all you want is the flavor value!

lynnm1947 posted 1/23/2014 19:35 PM

I put some ancho chile powder and coconut rum in my hot chocolate. Mmmmmmmmm.

StillLivin posted 1/24/2014 10:59 AM

coconut rum in my hot chocolate. Mmmmmmmmm

Bwahahaaha, I don't think that has medicinal value, but it sure has a lotta spiritual value!!!!
I'll try that with it next time!

[This message edited by StillLivin at 10:59 AM, January 24th (Friday)]

TrulyReconciled posted 1/24/2014 11:48 AM

I didn't see how much Tequila to put in it??

StillLivin posted 1/24/2014 13:06 PM

I didn't see how much Tequila to put in it??

To taste darling, to taste!!!

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