- 2 Cups water boiling water
- 1 ancho chile pepper, halved with seeds removed
- 4 cups milk (whole milk preferred)
- 1 vanilla bean, split lengthwise
- 2 cinnamon sticks
- 8 Ounces bittersweet chocolate
- 2 Tablespoons organic honey
- 1 Tablespoon almond slivers, ground fine
Over medium-high heat in a medium saucepan, add chile pepper to boiling water. Cook until liquid is reduced to approximately 1 cup. Remove chile pepper with tongs. Strain spicy water over a bowl. Set aside.
Over medium heat in a medium saucepan, combine milk, vanilla bean, and cinnamon sticks. Heat until small bubbles appear around the edges. Reduce heat to simmer. Add chocolate and honey. Whisk continuously until chocolate is melted. Turn off heat. Remove vanilla bean and cinnamon sticks with tongs and discard.
Add spicy chile-infused water a small bit at a time until desired taste is achieved. Add milk to achieve desired thickness of hot chocolate. Serve in small mugs or glass cups garnished with whipped cream and ground almonds.
Calories Per Serving474
Folate equivalent (total)23µg6%
Mayan Spicy Hot Chocolate Recipe
From the Chicago Tribune Drink what the Mayans drank! It was chocolate's invigorating, restorative qualities that Spanish explorers in Central America noted in accounts sent home about the strange beverage. It certainly wasn't the pleasing taste, for chocolate as the Europeans found it was bitter, often flavored with chili and other spices. Read more Inscriptions show the Mayans of the first millennium had drunk chocolate, pouring it high from jars to create a froth. Our modern name is of obscure origin, but it is believed to come from a Mayan word, "chocol," meaning "hot" and the Nahuatl word "atl," meaning "water." By the late 16th century, chocolate from the New World was becoming popular in Spain. Unsweetened and somewhat harsh, it was first prescribed as a medicine, a reviving tonic good for the spleen. Delicious but dangerous was its reputation at the court of Louis XIV. From Spain around 1680, Madame de Villars wrote to a friend in France of a wonderful discovery: "I am staying with my chocolate diet to it alone I believe I owe my health. But I don't use it like a madwoman and without precaution. … It is, however, delicious." Sugar, not spice, was the key to the success of chocolate. To preserve the roasted beans, traders ground and mixed them with sugar syrup to sell as pastilles. Now a palatable candy and the basis of a zesty drink, chocolate hit the money. Gentlemen quaffed their chocolate in the new cafes and coffeehouses that were spreading throughout Europe. Ladies sipped their breakfast chocolate poured from silver chocolate pots. Sudden fashions in food can fade just as fast, but chocolate had two properties going for it: its caffeine content and the lush richness of its cocoa butter. Right from the beginning, Spanish cooks had picked up the Mexican habit of adding a spoonful of ground cocoa beans to their rich, dark stews. With sugar added, chocolate gradually became the flavor of choice for decadent desserts. Chocolate was found to have an affinity for milk, cream and eggs. By the end of the 18th century, every new cookbook had its share of creams, mousses and ice creams, with souffles and tarts a later development. Chocolate was still full of fat, but in 1828 a Dutchman called van Houten patented a process for extracting most of the cocoa butter, leaving the powdery cocoa. Our familiar chocolate products had arrived: cocoa powder (no sugar) powdered chocolate (sweetened cocoa) unsweetened (bitter) block chocolate a huge range of dark to light block chocolates, all sweetened milk chocolate (an English favorite) and white chocolate, which has a high proportion of cocoa butter. They all have different uses, but one destination remains unbeatable — a piping hot, heavenly brew made from a block of the very best dark chocolate you can find. The recipe for hot chocolate that follows is spiced to recall the early days when chocolate reached Europe from Mexico. Be sure to use really good dark chocolate so that the flavor comes through clearly. To add another historical touch, use a wooden whisk known as a molinillo to froth the drink. These utensils, developed by Spanish colonists in Mexico in the 1700s, can be found in specialty food stores and online. See less
THE LATEST FROM CHUAO
these spicy dark chocolate cupcakes are sure to warm your heart and your tummy. Topped with cinnamon buttercream frosting and a square of our spicy maya chocolate bar, these cupcakes really spice things up in the kitchen.
- 5 tablespoons butter (room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
- 6 tablespoons Spicy Maya Drinking Chocolate
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (room temperature)
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 2 teaspoon ground cinnamon
- Preheat oven to 350° F. Beat together butter and sugar until light and fluffy. Add in eggs and vanilla extract and continue to mix until well incorporated. Set aside.
- Combine hot water and Spicy Maya Drinking Chocolate, whisk to combine and set aside to cool slightly.
- Add remaining dry ingredients: flour, cocoa, powder, baking, powder, baking soda, and salt to butter/sugar mixture and begin to combine. Add in cooled drinking chocolate and beat until smooth and glossy.
- Fill prepared cupcake tins halfway and bake for approximately 20 minutes. Testing with a toothpick until it comes out clean.
- Remove from oven and set aside to cool completely.
- Beat together butter, powdered sugar, salt, cinnamon and heavy cream until thick and fluffy.
- Carefully place buttercream into a piping bag (fitted with star piping tip).
- To fill and frost cupcakes, insert the piping bag a 1/2 inch into the top each cupcake and squeeze, then pipe frosting.
Top your cupcake with a square of our Spicy Maya chocolate bar for extra spice. We also like to drizzle some melted chocolate on there too, cause you know, you can never have too much chocolate.
Mayan Hot Chocolate Recipe
Chocolate (xocolatl) was originally developed by the Mayan people of southern Mexico, long before the Spanish conquest. This creamy hot chocolate is based on an authentic Mexican drink recipe and has a secret ingredient.
Also dark chocolate in small quantities offers real health benefits!
Makes 4 cups
- 1 cup cooked butternut squash pulp
- 3 ½ cups milk
- 3 ounces Ibarra brand Mexican chocolate
- 3 ounces semisweet chocolate, chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon freshly grated nutmeg
1. In a blender, puree the squash with 1¾ cups of the milk until perfectly smooth.
2. In a large saucepan, mix the remaining 1¾ cups of milk, chocolate, and spices. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash. Do not boil. Strain through a coarse sieve to remove any trace of the squash fiber.
3. Reheat gently in a heavy saucepan. Serve in little demitasse cups, with a crisp cookie for dipping.
A warm cinnamon embrace, velvety dark chocolate, and an infusion of cayenne and pasilla chile. With just enough heat to melt your heart, it’s a truly delicious way to brighten up your day. Spicy maya is the perfect mix of sweet and seductive.
nutrition facts: servings: 2, serving size: 40g (1.4oz), Amount per serving:
Calories 220, total fat 14g (19% DV), saturated fat 9g (44% DV), trans fat 0g, cholesterol 0mg (0% DV), sodium 20mg (1% DV), total carb. 21g (8% DV), fiber 6g (20% DV), total sugars 15g, includes 15g added sugars (31% DV), protein 3g, vitamin D 0mcg (0% DV), calcium 20mg (2% DV), iron 3.4mg (20% DV), potassium 170mg (4% DV).
Premium 60% dark chocolate (cacao*, cane sugar*, cacao butter*, sunflower lecithin [as an emulsifier], natural vanilla), cinnamon, pasilla chile, cayenne pepper.
*97% fair trade certified™ by fair trade USA.
Store in a cool, dry place.
Manufactured in a facility that uses milk, soy, tree nuts, and wheat on shared equipment.
The first chocolate beverage is believed to have been created by the Mayans around two-thousand years ago. Then, it was not sweet at all. Instead, it was quite spicy with the addition of chiles and was thought to have medicinal qualities.
Do you happen to remember my Spicy Mayan Chocolate Truffles (below) ? These two recipes are reminiscent of each other — though totally different.
Try Our Yucatan, Mayan and Organic Cooking Recipes:
HEALTHY AND DELICIOUS
MAYAN AND FUSION COOKING RECIPES:
FOR THE LOVE OF CHOCOLATE
Our 100% Gourmet Maya Chocolate Sorbet
Hacienda Chichen's retired Chef Josue Cime shares with you Hacienda Chichen's organic chocolate sorbet recipe which truly requires top-quality Kakaw (cocoa powder) to reach its fullest deep aroma and rich flavor. The quality of the cocoa powder makes all of the difference when it comes to nutrition value since it is filled with antioxidants and mood smoothing polyphenols. A great recipe to enjoy after a day of stress, an exquisite easy to make gourmet treat!
Ingredients: for a liter of sorbet (about 1 quart)
200 grams of raw unbleached sugar
555 ml. of fresh water
75 grams of organic unsweetened chocolate or Maya Kakaw
(a top-quality cocoa powder will do)
Pinch of salt (for a real Maya taste add a pinch of dried red chili)
170 grams of minced organic bittersweet dark chocolate
1/2 teaspoon pure organic vanilla extract
How to Prepare:
Place raw sugar, Kakaw, and salt in a large, deep saucepan. Slowly the water while whisking this dry mixture together to make an uniform, thick mixture. Cook over a gentle heat and frequently stir the mixture to retain its uniform texture. Bring to a boil but don't let it foam simmer for 45 minutes and remove from heat. Before cooling, add the fine chop chocolate and whisk until melted then, stir in the pure vanilla extract and up to 3/4 cup of fresh water to create a soft-body mixture.
Smooth mixture in a blender for half a minute for a gourmet lightness. If you use an Ice-Maker, follow its manual otherwise try our Maya Chocolatier Chef Josue Cime's traditional sorbet making hand-system. Here is how he does it:
Freeze & Mix Hand Method to make any Sorbet:
Pour mixture in any wide freezer-proof container and cover it tightly with a lid to avoid ice crystals and freezer burn. Place in the coldest side of your freezer for about one hour (or a bit more until the mixture is solid outside but not ice-hard). Brake the semi-frozen mixture and place it in a blender until it creates a smooth ice-frozen texture, then return to the freezer following the same care done the first time, to avoid ice crystal formation. Repeat three or four times, same steps from freezer to blender, until forming a uniform thick sorbet texture repeat procedure every half an hour or before mixture hardens.
When the sorbet achieves its final smooth texture, place it in an air-tight container in the regular cool part of your freezer. Sorbet will remain smooth if properly handled between servings. Just make sure the mixture does not melt down or over freeze.
I ndigenous Maya people still drink the following ancient hot chocolate recipe. In ancient times, Maya never mixed the cacao bean paste with milk, instead they used hot water it was the Spaniards in Colonial times that began to add milk, cream, and sugar to the cacao paste to create a soft creamy taste similar to current hot cocoa. Aurelio Haz Kub, Consulting Chef at Hacienda Chichen was happy to share his family ancient Mayan Hot Chocolate with you and us.
Chocolate lovers will find a truly rich deep bittersweet chocolate flavor with a pinch of soft chili pepper touch enhancing the deep aroma of this pure and authentic traditional hot chocolate. Remember, the quality of the Kakaw or cacao paste, you use, makes all of the difference when it comes to nutrition value, aroma and flavor. Pure organic cacao butter is filled with antioxidants and mood smoothing polyphenols that aid a healthy body. If you find Maya hot chocolate a bit too strong and unfamiliar, just exchange the traditional use of water for milk, but then you will have altered that which makes a hot chocolate an authentic hot Maya drink. Great to revitalize the senses and energize your mind!
3 cups boiling water
1 to 2 cinnamon sticks
8 ounces bittersweet Maya Kakaw or Xocoalt (chocolate paste) or
3 tablets Mexican unsweetened chocolate, cut into small pieces
2 tablespoons of wild pure honey, or raw sugar to taste
1 pinch of dried red chili this is what makes the difference so try it!
1 dried organic grown vanilla bean, split lengthwise
l tablespoon roasted peanuts, ground extra fine (optional Aztec hot chocolate taste)
How to Prepare:
In a large saucepan over medium-high heat, add the cinnamon sticks to boiling water. Cook until liquid is reduced to 2 1/2 cups. Remove cinnamon sticks add the vanilla bean and lower the heat a bit, wait until bubbles appear around the edge to reduce heat to low and drop the chocolate pieces and wild pure honey, mix well and whisk occasionally until chocolate is melted. Turn off heat, remove vanilla bean. Whisk vigorously to create a light foam effect, sprinkle the dried chili pepper and serve and for an Aztec hot chocolate taste, sprinkle the roasted peanut powder.
"If chocolate is too rich and you prefer to thin it, do so with a little milk to smooth its taste, but remember doing so will change the chocolate from Maya to a European style hot chocolate!" advices local Maya chocolatier Saturnino Noh Uc, who will be conducting this February 2009, a Saint Valentine's Maya Chocolatier Festival at Hacienda Chichen (read news clip bellow this note).
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MAYAN CRAVING TREATS:
Raw Food Recipe: For a refreshing healthy treat, with a zesty flavor, Maya families enjoy this recipe filled with vitamins and natural carbohydrates to bring energy to a tired body. Buy, if you can, an organic fresh pineapple that is ripped but with a firm flesh! Best when chilled for a few hours prior to enjoying its immune system busting value:
One large ripe organic pineapple peeled and cubed (check flesh is firm but sweet)
1/3 cup of fresh peppermint leaves chopped (or mint leaves)
Pinch of cinnamon powder
Pinch of crushed sea salt
Pinch of Chile Piquin (use cayenne powder as a substitute)
1/2 tea spoon of pure honey
Crush 4 whole cloves to mix with sugar and cinnamon
How to Prepare:
Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to cover the pineapple chunk cover treat cubes and refrigerate them. Eat each as mini-cube treat snacks if you please, add few drops of Don Julio Tequila to the mix for adult treats only.
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For a refreshing boost of energy, specially during hot days with high physical activity, nothing beats the great taste of this fruit smoothie, this recipe is courtesy of Mayan Chef Tuz Cen at Hacienda Chichen Resort, Yucatan's best green spa hotel, well known for its organic gourmet menu selections. Remember to buy organic fresh fruits to assure high nutrition value of this Maya craving delight!
Small peeled red papaya chunks (check flesh is firm but ripe and sweet)
3 ripe fresh mango pulp (use 1/2 cup frozen mango pulp as a substitute)
2 tea spoons of bee pollen (buy wild bee pollen to ensure high nutrition value)
1 table spoon organic pure honey (best if it comes from Yucatan)
1/4 cup of sweet orange juice (check tartness, avoid too much acid)
Maya taste secret: add a dash of sea salt and a pinch of Chile Piquin or cayenne.
Gourmet Decor: Serve smoothie on tall fancy glass, add two fresh mint leaves a top.
How to Prepare: Place all ingredients in a high speed blender, best if ice-blender is used, blend till smooth texture is achieved. Servings go really well the the spiced Maya Cubes Treat on a hot afternoon.
For a true boost of nutrition and healthy energy, the delightful taste of fresh pomegranates recharges the body with high amounts of potent antioxidants, Omega-3 and Omega-6. vitamin C, potassium and natural fibers all of this low-cal goodness also aids prevent cancer and heart disease. Buy organic fresh pomegranates to assure top nutrition value and eat this great gift of nature regularly. Mayan Chef Antonio loves to serve this delicious pomegranate snack during summer and fall. Make a habit of enjoying this fruit, you body will reap the benefits with any of the following energy snack delights!
1 large or 2 medium ripe pomegranate seeds
1 fresh lime or lemon juice (about 2 tablespoons)
1/4 teaspoon of dried cayenne pepper of Mayan red chili powder (more if you like it hot)
Dash of sea salt or potassium rich table salt.
Fruit mixing ideas: Add and lightly mix in the flavors of any of the following fruits:
Maya taste: add a fresh organic grown Jicama cut in cubes
Fall Colonial taste: add two fresh unpeeled apples, your favorite, cubed to bit sizes. Use organic grown apples when possible we like the Gordon apple variety for this treat.
Gourmet Lunch Salad: Add walnuts or roasted cashews to the Fall Colonial mix, place them over a baby spinach leaves to create a delicious salad plate serve with balsamic vinaigrette dressing or blue cheese dressing best if dressing is homemade.
How to Prepare:
Choose which fruit mix idea is best for you. Place all ingredients in a glass bowl make sure fruits are well coated with the citrus juice and blend gently the flavors to coat all ingredients well. Chill pomegranate and fruit mix well prior to enjoying its energy boosting flavor. For the Gourmet Salad choice, we recommend baby spinach leaves but you can use any green salad choice.
MAYAN HEALTHY SALADS:
Fresh Avocado Salad
Raw Food Recipe: Nothing beats food craving like a fresh organic avocado treat does! Ancient Maya knew this fruit had calming, satisfying properties nowadays, scientists tell us that avocadoes are loaded with nutritional value. With monounsaturated fat, potassium, and vitamins, this rich velvety fruit's texture calms any stressed moment. Here is Hacienda Chichen's Mayan Chef Florentino's own stress-busting salad:
One large ripe organic avocado peeled and cubed (your choice)
One ripe organic lime juice (can be substituted with lemon juice)
One petit organic red onion peeled and chunked (or half a regular size)
Pinch of crushed sea salt
Pinch of dried red chili or cayenne
A splash of pure Acorn Squash Oil (use virgin pure olive oil as substitute)
How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to coat avocado cubes and onion chunks. Place the avocado seed in center to avoid fruit burn cover salad and refrigerate it. Enjoy with grilled fish, poultry, or as mini-cube treat snacks with crackers.
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Raw Food Recipe
Guacamole is one of the most Internationally famours Mexican recipes ideal as a healthy snack, a side order for a entree, and a dip for an informal party. Avocados are a wonderful fruit containing a mass of vital nutrients needed for a healthy body. Avocados are native to Mexico, called ahuacatl in Nahualt there are many avocado types but all of them are low in sugar, cholesterol free, full of antioxidants and pure natural oils, plus filled with vitamins (containing per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few).
Two large ripe organic avocado peeled and cubed (Hash avocados are best)
Two ripe organic lime juice (can be substituted with lemon juice)
One organic red onion peeled and finely chopped
Chopped fresh cilantro (organic is best, do wash it carefully not to burn leaves)
Two red ripe tomatoes finely chopped (organic or top quality)
Pinch of crushed sea salt and freshly grinded black pepper
Pinch of dried red chili or cayenne or a jalapeno chili chopped for zesty hot flavor.
A splash of pure Olive or pure Sunflower Oil (use virgin pure olive oil )
How to Prepare: With a fork mush the avocado pieces then add lime/lemon juices, pure oil, chopped onion, cilantro, salt, chopped tomato and grinded fresh pepper. Add cayenne or fresh jalapeno chili to your taste for zest. Serve immediately with tortilla chips or as a side order with your tacos, fajitas, burgers, or other grill meats.
Guacamole Recipe created for Hacienda Chichen, tastes best when mixed right before serving use organic ingredients to ensure top nutritional quality, flavor, and aroma. Note: If you make it ahead of time, save the avocados' seeds and place them atop the mix to avoid it from burning and turning dark, best if you don&rsquot put it in the fridge- that way it won&rsquot turn dark.
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Maya Citrus Salad
Raw Food Recipe
Summer's Raw Food Recipe, best fresh fruit treat! Organic ripe and fresh citrus give a zesty energy that is both filled with vitamins and refreshing, a great way to beat the heat. Hacienda Chichen's traditional "X'ek" a Maya Citrus Salad with a touch of spicy taste, you can create your own mix and enjoy a refreshing blend of other citrus found in your region:
Peeled wedges of various citrus:
One large ripe organic red grapefruit
Three ripe mandarins or tangerines
One peeled raw jicama cut in wedges or cubes (you may substitute it for a semi-ripe mango)
One ripe organic sweet lime juice (can be sustituted with key lime juice)
Pinch of crushed sea salt
Pinch of red cayenne chili
A few chop leaves of cilantro if you like to add aroma and taste!
NOTE: Jicama, Pachyrhizus erosus, is a popular edible root in Mexico its Spanish name comes from ancient Nahualt: xicamatl. It has a rich crispy-water texture, high in raw fiber.
How to Prepare: Place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to coat citrus wedges and jicama cubes let rest in your refrigerator for at least an hour to blend flavors. You can eat this salad as treats to refresh your body and renew your energy levels as a snack or enjoy it with grilled shrimp, crab, or cold rosemary chicken (turkey) cubes as a full lunch meal.
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Enjoy the zesty flavor and aroma of this easy to make "fresh ceviche." Its rich nutrition value increases if you use vine-ripe tomatoes, organic grown onion and cilantro plus, juicy mature limes. This recipe add lots of vitamin C, antioxidants, and potassium to your diet. T ake the time to buy the best ingredients and be rewarded with an amazing tasty salad, just chill and enjoy. Add fresh celery to enhance the recipe's color, texture and taste.
1 lb. of lightly cooked jumbo shrimps (clean and peel with care)
Two ripe organic limes (use juice only)
One small organic red onion peeled cut in small chunks
Three vine-ripe red tomatoes (sliced in wedges)
1/3 cup of chopped organic cilantro leaves (wash leaves with care!)
Pinch of freshly crushed black pepper
Pinch of crushed sea salt
Pinch of red cayenne chili
A light splash of pure Acorn Squash Oil (use virgin pure olive oil as substitute)
*Optional: Fresh Habanero Chile minced if you enjoy hot Maya taste and zest.
Fresh uncooked celery slices for added texture and taste.
How to Prepare lightly cooked jumbo shrimp: Bring to a rapid boil 2 pints of water, add a pinch of sea salt and the uncooked clean shrimp when their shell turns into a light pink color take them out to cool then peel with care to take tail shell out but not the tail fins (this will make your plate look really gourmet). Set aside to chill.
How to Prepare the Ceviche: Wash vegetable with care, cut place all ingredients in a chilled clay bowl (crystal bowl will do) and gently mix them to coat each ingredient. Cover the ceviche and refrigerate to enhance its flavor. Enjoy with crackers or fill in avocado halves for a truly attractive salad serving.
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Raw Food Recipe: Ix'ni Pec &mdash a Mayan zesty salsa filled with nutrients, minerals, and antioxidants &mdash is enjoyed for its fresh crispy texture, aroma, and flavor. Its nutritional value depends entirely on the freshness and quality of your produce choices, so buy the best organic and vine-ripened ingredients. This salsa enhances most meats, fish, and poultry grilled dishesit can be enjoyed as a topping over fried tortilla chips or guacamole dip try our own organic fresh mix:
1 tablespoon of homemade vinegar (market brands work well, use white vinegar only)
One ripe organic lime (juice)
One small organic red onion peeled and chopped
Three large organic red tomatoes (vine-ripened tomatoes are best)
1/4 cup of chopped organic cilantro leaves (wash leaves with care!)
One small ripe Habanero chile (cut amount for mild salsa)
Pinch of crushed sea salt
How to Prepare: Place in a clay bowl (glass will do) all ingredients, mix gently, let stand for 10 minutes to blend flavors serve at room temperature as a snack topping or to dress up your grilled meats, fish, or poultry. Should you not find Habanero chile in your area, use fresh serrano or jalapeño chile as a substitute. This salsa stays truly fresh for up to 3 hours we do not recommend that you refrigerated any leftover salsa because fresh tomatoes tend to ferment easily.
Chaya, (Cnidoscolus chayamansa) is a traditional ingredient in Maya Cuisine. Its tender green leaves are similar to spinach but contains great amount of minerals, antioxidants and nutritional value. Chaya recipes are truly recommended for those that have diabetes, obesity and kidney stone ailments and can be found in Texas and Florida where its popularity has gained it a place in the food produce choices of markets. We hope you enjoy this rich velvety recipe, serves four people, best made with organic fresh chaya leaves:
20 tender Chaya leaves washed.
2 cups of organic whole milk
1 cup of vegetable bouillon
pepper and salt to your taste.
Final Touch: 2 spoons of unsweetened cream
NOTE: You may use fresh organic spinach leaves and follow this delicious recipe.
How to Prepare: Place chaya leaves, chopped onions and crushed garlic in a pot with the vegetable bouillon and cook for ten minutes or until leaves are blanched (use mid-heat) add milk and let it cool. In a blender mix to a smooth velvety texture the remaining ingredients, return mix to pot and cook another five to ten minutes or until mixture gets really hot but does not boil. Serve hot. Add the final touch by placing the unsweetened cream in a small bag cutting the bag's bottom tip, you can create a lovely design atop your served soup bowls. For a zesty taste, sprinkle a bit of crush dried red chili as well.
Yucatan's "Sopa de Lima"
Yucatan&rsquos &ldquolimas&rdquo, are hybrid citrus that look like a round Persian lime but have a distinctive aroma and flavor no other lime matches. Limas have bumpy yellow/green thick skin rather than a smooth thin skin texture. It is not known where or how this lime originated, but must likely it is a hybrid between a Mexican lime and a sweet citron. Nutrition wise, &ldquolimas&rdquo are an excellent source of Vitamin C, with a high count of calcium, iron, copper and Vitamin A. These limes&rsquo have antibiotic effects used by Mayan traditional healers, as well as antioxidant properties including flavonoids, called flayanol glycosides helpful to stop cell division in many cancer cell lines.
Yucatan&rsquos lime juice has a unique aroma its strong tangy and sour-sweet lingering flavor, key to this delicious soup. This delicious Lima Soup Recipe (bellow) is served at Hacienda Chichen Resort.
1 fresh red pepper (sliced)
2 ripe red tomatoes (sliced)
1 small sweet onion (sliced)
2 dried laurel leaf (crushed)
3 tablespoons of frying oil
20 oz. of fresh chicken bouillon (salted to your taste)
2 Yucatan Limas (juice, pulp and a little bit of the limas' skin grindings)
1/2 lb. of corn tortilla thin strips (fried to a golden crispy texture)
1/2 cooked chicken breast (shredded)
8 thin lima slices (with skin)
NOTE: Y ou may substitute Yucatan&rsquos limas for any sweet lime citrus available in your area.
How to Prepare: Heat oil in a medium size pot, lightly brown garlic clove and onion slices adding the rest of the above top list ingredients and sauté add the limas juice, pulp, skin grindings and chicken bouillon and let it boil softly. At the time to serve the soup, divide in four bowls the topping list ingredients and baste them with the soup mixture. Serve hot (four bowls).
Avocados are native to Mexico, Nahualt people called them ahuacatl . This green velvety fruit is very tasty and a popular ingredient in Mexican cuisine. There are many avocado choices, we prefer the Hall avocado. All avocados are low in sugar and cholesterol free. They are full of antioxidants and rich in pure natural oils, plus filled with vitamins (containing per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few). This delightful Summer Recipe is easy to prepare and is an ideal "Row Food Recipe" served at Hacienda Chichen Resort.
Ingredients for Avocado Gazpacho:
2 lb or 480 grs of ripe organic Hall avocados or you can use three Hass avocados
1 Key lime juice (fresh juice only)
8 oz chilled coconut milk (for creamy gazpacho)
or 8 oz coconut water (for light gazpacho)
8 oz of chilled fresh water
Pinch of sea salt and freshly ground black pepper
Optional: 1 oz of white tequila or mescal (liquor)
How to Prepare Avocado Gazpacho Mix:
Place aside chilled water, avocado seed, salt and pepper. In a mixer blend all .
above ingredientes to create a velvety creamy mixture add chilled water one .
once at the time till you have the consistency you prefer your gazpacho (add .
water to create thicker or thinner). Salt and pepper to your taste.
Place mixture in a glass bowl put the avocado seed on top so the mixture does .
not darken due to oxidation, sealed it and place for at least 45 minutes in the .
refrigerator or till it is chilled and ready to serve.
Optional: Chill bowls for a gourmet touch, then garnish as follows:
Ingredients for Garnish:
2 organic ripe fresh red tomatoes
2 oz of fresh organic cilantro (finely chopped)
1 medium red organic onion
2 organic small cucumbers
Optional: 1 fresh jalapeno, for a zesty hot taste
How to Prepare Garnish and Serve:
Dice and mixed garnish ingredients and refrigerate in a close container.
Use them to sprinkle atop the avocado gazpacho in chilled bowls and serve.
Add fried tortilla juliennes for a Mexican gourmet touch.
Yaxkin Spa's Maya holistic therapist, Maria Hux, learned this ancient Mayan recipe from her ancestors based on roasted baby acorn squash seeds, Sikil Pac was a Royal Treat among the Mayan. Nutritionist volunteers at the Xcalacoop Health Clinic find this appetizer to be a great way to boost the immune system with vitamins B & E along with anti-oxidants that help elders lower their blood pressure. Sikil Pac helps fight the cell damage caused by extreme stress and emotional pressure. This Mayan recipe truly works great as a gourmet appetizer and can be stored in the refrigerator for up to three days without loosing its freshness.
250 grams or 1/4 lb. of peeled Organic, Roasted Acorn Squash Seeds
(you may substitute for any other squash seeds, if fresh, wash and roast 5 minutes, peel).
Three ripe organic limes (juice)
One petit red onion peeled and chopped
Two large vine-ripened red tomatoes
1/4 cup of chopped organic cilantro leaves (wash leaves with care!)
Half small ripe Habanero chile (optional, cut amount for mild salsa)
Pinch of crushed sea salt
How to Prepare: Crush the roasted seeds into a fine paste. Mince tomato, chile (your choice), and red onion. Finely chop the cilantro leaves. Thoroughly mix all of the ingredients above with the lime juice in a clay bowl (glass will do) until it forms a smooth creamy paste. Add sea salt to taste. Let stand for 15 minutes to blend flavors serve at room temperature as a healthy zesty topping to handmade corn tortillas, fried tortilla chips, or fresh celery sticks. If you not find Habanero chile in your area, use fresh serrano or jalapeño chile as a substitute.
Yucatan is known for its many meals marinated with "achiote paste," a rich mixture of dried annatto seeds, herbs and peppers. It can be bought at any Latin market or online. The paste's rich burn red color comes from the annatto seed powder, which give this dish distinctive taste and aroma. This recipe is a "grill party favorite" among Maya people this dish is served regularly at Hacienda Chichen & Spa.
12 oz. achiote paste (you can buy it online or in a Mexican Market)
4 fresh fish fillets (your choice fish such as grouper or red snapper with skin)
2 ripe fresh red tomatoes (sliced)
1 organic large white onion (sliced)
1 organic fresh green bell pepper (sliced)
4 fresh or dried epazote leaves (you can buy them online or in a Mexican Market)
1 smoke banana leave (cut in four wrapping size squares)
1 small orange juice (buy orange that is tart and not too sweet)
2 limas or limes (juice and a bit of the skin grindings)
NOTE: Y ou may substitute Yucatan&rsquos limas for any sweet lime citrus available in your area Maya cooks use a sour orange instead of sweet orange, but mixing lime and orange will achieve a similar sour-lightly-sweet taste. Also, Chef Josue Cime recommends you grow your own epazote, Chenopodium ambrosioides , in your herbal garden since it is a popular herb in Maya Cuisine and has many healing properties when taken as a light herbal tea.
How to Prepare: Blend the achiote paste with the orange and limes juice, add a bit of water to make a smooth thick paste to marinate the fillets with in both sides. Place each marinated fish fillet in its own banana leaf square top each fillet with a slice of tomato, green bell pepper, onion and an epazote leaf then wrap and tied with a thin banana fiber (from center of leaf). Heat your grill well then place each wrapped fillet carefully to avoid direct fire best if cooked with a lid in light medium heat for about 5 minutes. Serve wrapped with grilled veggies or green organic salad (tastes great with crystal rice as well).
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Recipe: Churros with Mayan hot chocolate
A cinnamon and sugar coated Latin-style dessert accompanied with decadent and spicy Mayan hot chocolate.
A batch of fresh, piping hot churros to cure those pesky winter blahs. One bite of this cinnamon and sugar coated Latin-style treat will heat you right up, from your head to your toes. Still not warm enough for you? Serve them with a pot of decadent, spicy Mayan hot chocolate for dipping.
- 1 cup water
- 4 tbsp salted butter
- 2 tbsp + 1/2 cup granulated sugar
- 1 cup flour
- 2 eggs
- 1 tsp pure vanilla extract
- 1-1/2 tsp cinnamon
- Vegetable oil for frying
- 1 vanilla bean
- 3 cups whole milk
- 200g good-quality bittersweet chocolate, chopped
- 1/2 tsp ground cayenne pepper
1 In a medium saucepan, combine the water, butter and 2 tablespoons of the sugar. Bring to a boil, then remove from the heat. Add the flour all at once, stirring vigorously. Beat in the eggs, one at a time, until fully incorporated stir in the vanilla extract. Scrape the dough into a piping bag fitted with a 3/8" pastry star tip. Mix together the remaining 1/2 cup of sugar and the cinnamon in a wide shallow bowl set aside.
2 Fill a large pot with vegetable oil, about 4" deep, and heat the oil to 375°F.
3 Meanwhile, make the hot chocolate. Halve the vanilla bean lengthwise and scrape out the seeds with the back of a paring knife. Place the seeds and the pod in a small saucepan. Add the milk, chocolate and cayenne pepper. Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the chocolate has been thoroughly incorporated and the mixture has thickened. Discard the vanilla bean pod and keep the mixture warm until ready to serve.
4 Hold the piping bag vertically above the hot oil. Pipe a 6" length of dough, then quickly cut the dough from the tip of the bag with an oiled paring knife, letting it slide away from you into the oil. Repeat, frying up to 5 churros at a time, turning once and cooking until golden brown. Transfer to a paper towel-lined baking sheet and, while still hot, roll each churro in the cinnamon sugar. Serve with the Mayan hot chocolate for dipping.
Homemade Mayan Spiced Hot Cacao Mix
- 1 cup powdered sugar
- 1/2 cup raw cacao powder (or unsweetened cocoa powder)
- 1/2 cup coconut milk powder
- 1 tsp. arrowroot powder
- 1/2 cup chocolate chips (optional)
- 1 1/2 tsp. cinnamon powder
- 3/4 tsp. - 1 tsp. cayenne powder
- 1/4 tsp. salt
- Combine all powders. If you do this in a bowl with a spoon you can add chocolate chips as well, but if you blend it in a blender or food processor, add the chocolate chips after you are done blending.
- Pour the powder mix into your gift jars and decorate with nifty holiday decorations!
Combine 2-3 Tbsp. of cocoa mix with 8 to 12 ounces hot water or milk.
About Christina Anthis
Christina Anthis is a single mom, herbalist/aromatherapist, and author of bestselling books "The Beginner's Guide to Essential Oils," “The Complete Book of Essential Oils for Mama & Baby,“ and "There's Food on Your Face". Christina is passionate about essential oil safety and loves to share her DIY recipes for holistic health, natural beauty, and healthy whole foods cooking!
All information on The Hippy Homemaker is meant for educational and informational purposes only. The statements on this website have not been evaluated by the Food and Drug Administration. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease. Readers are advised to do their own research and make decisions in partnership with their health care provider. If you are pregnant, nursing, have a medical condition or are taking any medication, please consult your physician.
Ingredients Needed to Make Mexican Hot Chocolate
Below you will find a fantastic list of easy homemade Mexican hot chocolate recipes. Each is slightly different, with their own special bit of pizazz.
Some are made with whole milk and heavy whipping cream, others are vegan-friendly and use almond milk or cashew milk. They all include either baking chocolate (or similar) or cocoa powder, sugar, plus cinnamon for a spicy kick.
Additional ingredients that are suggested for the best, most delicious Mexican hot chocolate made from scratch include:
- Spices – Cayenne pepper, Nutmeg, Dried chile pepper or chili powder, Red chili pepper flakes, and/or Habanero peppers
- Salt – to balance the sweetness
- Vanilla extract – for a great smoky flavor
- Dulce de leche – a rich caramel that makes the hot chocolate even more deliciously indulgent
- Honey – as an alternative sweetner
- Coconut oil – to add even more smoothness and rich flavor
Plus, you can of course add other favorite hot cocoa toppings, like mini marshmallows and shaved chocolate.
The hike in chocolate prices is being driven by the soaring cost of cocoa beans, which has risen 18 percent this year alone. On the one hand, poor yields from major cocoa producers (68 percent of the world’s cocoa comes from Africa, according to the World Cocoa Foundation) have limited supply of the beans.
Chocolate’s 4,000 -year history began in ancient Mesoamerica , present day Mexico. It’s here that the first cacao plants were found. The Olmec , one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine.