In article . com>,
says...
>
> wrote:
> > This sounds interesting- how do you make it? Could you post the
> > instructions? [What kind of chili do you use- those long thin red ones,
> > or a jalepeno that has turned red?)
>
> http://coffeetea.about.com/od/chocol.../aztecchoc.htm
>
> > You could try an artificially sweetened cocoa mix and add the spices.
>
> That is what I need help with. I am inexperienced with converting
> amounts for "fresh" ingredients into amounts for dry ingredients.
>
> I've successfully used organic cocoa powder with ginger, and a pinch of
> stevia extract to kil lthe bitterness. I would like to get rid of the
> sweetener altogether. I'm hoping the spices will reduce the
> bitterness of plain cocoa powder. I just need an idea of how much of
> each spice to start with. I want to use dried spices so I can make it
> at work. The aforementioned combo works fine with the tea spigot I
> have at work.
>

I'd try .5 teaspoon of each of cinnamon and vanilla extract and a dash
of finely ground hot pepper. [hot pepper is really variable- both fresh
and the ground spice can be very different depending on the type of
pepper (and your tolerance), so it is difficult for me to judge this
one.] That may be too much cinnamon- but you may want that flavor a bit
stronger since it is sweet. I think you'll still need stevia though...
Anyway, try it and compare to the "real" version, and adjust up or down.
Also, if your dried spices aren't fresh, you may need to add more.

Thanks for the recipe.
Louise