RCP: Mayan Hot Chocolate

My new favorite hot chocolate, posted a few weeks ago to an e-mail discussion list I am on.


Mayan Hot Chocolate

adapted from "Hot Drinks" by Mary Lou Heiss & Robert J. Heiss

Serves 2

1 oz 60% cacao chocolate
1 tbsp Dutch process cocoa powder -- plus 1 tsp
2 packets Splenda
1/2 tsp ground chipotle chile
1/4 tsp ground cinnamon
1 tbsp heavy cream -- plus 1 tsp
1 1/2 cups water
2 orange wedges

Chop chocolate coarsely. Put it in a microwaveable container and cook for 90 seconds on 70% power.

Combine cocoa powder, Splenda, chiles and cinnamon in a small bowl. Blend thoroughly.

Add cream. Whisk well to make a thick paste. Add paste to melted chocolate, mix well, then add water and stir thoroughly.

Microwave for 90 seconds at 70% powder. Stir once every 45 seconds.

Squeeze 1 orange wedge in each mug. Divide hot chocolate evenly between mugs and stir well.

Sound quite tasty, although I wonder why Splenda instead of sugar? Is it a dietary or culinary issue?

It was dietary, in this case. The woman who posted it is diabetic.

It was dietary, in this case. The woman who posted it is diabetic.

That was my wife's first guess.

Sounds delicious - sugar or Splenda.

Does sound good (heck anytime you get good chocolate and good cream the dessert/drink is going to turn out well), but I'm not sure about all that water in comparison to cream (another health issue?). I know cream can be overpowering tastewise, depending on the chocolate. But if that's a concern I would rather use milk than dilute things with water.

Also, I'm also not sure what the cocoa powder adds.

Cynthia, thanks for posting. I've had a hot cocoa jones going now for about a week. I'll definitely try this.