Bitter Spiced Hot Chocolate with a Touch of Honey

Toasted ancho and cinnamon perfume bitter cocoa whisked with water into a foamy cup, finished with honey. As Cacao Foam on Market Stones remembers, frothed cacao once rose over Tlatelolco's market stones before the causeway sun cleared the reeds.

Serves 2

Estimate for one serving

• 630 cal
• 12g protein
• 35g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1/4 cup unsweetened cocoa powder
• 2 cups water
• 2 tbsp honey
• 1/4 tsp dried ancho chile powder
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• pinch salt

Instructions

1. 1Toast cinnamon and ancho chile powder together in a dry saucepan over low heat for 30 seconds until fragrant.
2. 2Whisk in cocoa powder and salt, then gradually add water while continuing to whisk until smooth.
3. 3Bring mixture to a gentle simmer and cook for 5 minutes, whisking vigorously to create foam.
4. 4Remove from heat, stir in honey and vanilla, then froth again with a whisk or molinillo before serving hot.