I was looking for super hot chocolate drink recipes on the Net and I
came across one on the website of a Belgium chocolate museum (sounds
authoritative).
As well as full milk, this recipe said
"250 g (I think they meant mls !) of fresh cream with 35% butyric
acid"
Wikipedia mentions rancid butter as the least obnoxious odour from
butyric acid !
What's going on here ?

Anciliary question. It is often said that the Aztecs(?) put chilli or
pepper in their chocolade drink.
Does anyone have a modern twist on this which is "acceptable" to a
Euro-palate ?
Thanks to the group.

On Nov 24, 3:34*am, Topaz > wrote:
> I was looking for super hot chocolate drink recipes on the Net and I
> came across one on the website of a Belgium chocolate museum (sounds
> authoritative).
> As well as full milk, this recipe said
> "250 g (I think they meant mls !) of fresh cream with 35% butyric
> acid"
> Wikipedia mentions rancid butter as the least obnoxious odour from
> butyric acid !
> What's going on here ?
>
> Anciliary question. *It is often said that the Aztecs(?) put chilli or
> pepper in their chocolade drink.
> Does anyone have a modern twist on this which is "acceptable" to a
> Euro-palate ?
> Thanks to the group.

There are plentiful Mexican mole recipes which contain chocolate and
chili heat....not really unusual.

N.

On Mon, 24 Nov 2008 01:34:57 -0800 (PST), Topaz wrote:
>
> Anciliary question. It is often said that the Aztecs(?) put chilli or
> pepper in their chocolade drink.
> Does anyone have a modern twist on this which is "acceptable" to a
> Euro-palate ?
> Thanks to the group.

i've heard of it, but tasted or made it. apparently a former denizen here
has:

Aztec Drink a la Cadburys Ingredients
1 tb Cocoa 1 dr Vanilla extract
1 tb Honey Chili powder to taste
1 ts Cinnamon 2 c Hot water
1 pn Nutmeg
Instructions for Aztec Drink a la Cadburys
This recipe was kindly send to me over the Net by someone who got it at the
Cadburys factory: Mix with 2 cups hot water and leave until cold. To make
it Spanish, replace honey with sugar and serve hot.
(CARL AND NANCY MCCASKEY) REC.FOOD.RECIPES From
rec.food.cooking archives.

<http://www.bigoven.com/25681-Aztec-Drink-a-la-Cadburys-recipe.html>

according to the wikipedia entry on 'hot chocolate,' the mayan stuff was
called xocolatl. googling 'xocolatl recipe' turns up 4,000-some hits.

according to one of them, the aztec version is 'cacahuatl.' i guess you
could google that, too.

your pal,
blake

Topaz wrote:
> I was looking for super hot chocolate drink recipes on the Net and I
> came across one on the website of a Belgium chocolate museum (sounds
> authoritative).
> As well as full milk, this recipe said
> "250 g (I think they meant mls !) of fresh cream with 35% butyric
> acid"
> Wikipedia mentions rancid butter as the least obnoxious odour from
> butyric acid !
> What's going on here ?
>
> Anciliary question. It is often said that the Aztecs(?) put chilli or
> pepper in their chocolade drink.
> Does anyone have a modern twist on this which is "acceptable" to a
> Euro-palate ?
> Thanks to the group.

What is unacceptable about chocolate and pepper traveling together?

Here is a good start with history and recipes:

http://whatscookingamerica.net/Bever...tChocolate.htm

"George" ha scritto nel messaggio > Topaz wrote:
>> I was looking for super hot chocolate drink recipes on the Net >>
>> Anciliary question. It is often said that the Aztecs(?) put chilli or
>> pepper in their chocolade drink.
>> Does anyone have a modern twist on this which is "acceptable" to a>>
>> Euro-palate ?
>> Thanks to the group.
>
> What is unacceptable about chocolate and pepper traveling together?
>
There is a wonderful novel called "The Discovery of Chocolate" that reveals
everything that is known about how chocolate was used in Mexico before the
Spanisg came and how chocolate traveled to the rest of the owrld.
The whisk of bristles can still be found to mix it up. The original recipe
is unsweetened and not very appealing to us-- I tried it.

2 heaping tablespoons of cocoa
1 heaping tablespoon of sugar-- brown is nice
a pinch of powdered chili
a few grains of salt
about 10 ounces of milk.

Mix the dry ingredients together to make a smooth powder. Add cold milk a
few drops at a time to make a paste. Put over moderate heat and gradually
add the rest of the milk while whisking briskly. Bring just to a simmer,
then turn off the heat and pour from on high into 2 cups.

On Nov 24, 9:28*am, blake murphy > wrote:
> On Mon, 24 Nov 2008 01:34:57 -0800 (PST), Topaz wrote:
>
> > Anciliary question. *It is often said that the Aztecs(?) put chilli or
> > pepper in their chocolade drink.
> > Does anyone have a modern twist on this which is "acceptable" to a
> > Euro-palate ?
> > Thanks to the group.
>
> i've heard of it, but tasted or made it. *apparently a former denizen here
> has:
>
> Aztec Drink a la Cadburys Ingredients
> 1 tb Cocoa * * *1 dr Vanilla extract
> 1 tb Honey * * *Chili powder to taste
> 1 ts Cinnamon * 2 c Hot water
> 1 pn Nutmeg
> Instructions for Aztec Drink a la Cadburys
> This recipe was kindly send to me over the Net by someone who got it at the
> Cadburys factory: Mix with 2 cups hot water and leave until cold. To make
> it Spanish, replace honey with sugar and serve hot.
> (CARL AND NANCY MCCASKEY) REC.FOOD.RECIPES From
> rec.food.cooking archives.
>
> <http://www.bigoven.com/25681-Aztec-Drink-a-la-Cadburys-recipe.html>
>
> according to the wikipedia entry on 'hot chocolate,' the mayan stuff was
> called xocolatl. *googling 'xocolatl recipe' turns up 4,000-some hits.
>
> according to one of them, the aztec version is 'cacahuatl.' *i guess you
> could google that, too.
>
> your pal,
> blake

If I want to jazz up hot cocoa (for grownups) I'll sometimes add just
a wee little bit of ground cayenne pepper to a good quality cocoa
powder.
Very nice as a warm up drink when we''ve been outdoors working on a
wintry day.

Nancy T

Giusi > wrote:

>2 heaping tablespoons of cocoa
>1 heaping tablespoon of sugar-- brown is nice
>a pinch of powdered chili
>a few grains of salt
>about 10 ounces of milk.

I wonder if goat milk would be preferable or perhaps
even more authentic.

Steve

"Steve Pope"
> Giusi wrote:
>
>>2 heaping tablespoons of cocoa
>>1 heaping tablespoon of sugar-- brown is nice
>>a pinch of powdered chili
>>a few grains of salt
>>about 10 ounces of milk.
>
> I wonder if goat milk would be preferable or perhaps
> even more authentic.
>
> Steve

Water is authentic. He wanted something he would like, ergo milk and
sweetener.

Steve wrote on Tue, 25 Nov 2008 15:17:12 +0000 (UTC):

>> 2 heaping tablespoons of cocoa
>> 1 heaping tablespoon of sugar-- brown is nice
>> a pinch of powdered chili
>> a few grains of salt
>> about 10 ounces of milk.

> I wonder if goat milk would be preferable or perhaps
> even more authentic.

Almost going back to Aztec times perhaps but that deprived society did
not have sugar and would have to use llamas :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton <not.jim.silverton.at.verizon.not> wrote:

> Steve wrote on Tue, 25 Nov 2008 15:17:12 +0000 (UTC):

>>> 2 heaping tablespoons of cocoa
>>> 1 heaping tablespoon of sugar-- brown is nice
>>> a pinch of powdered chili
>>> a few grains of salt
>>> about 10 ounces of milk.

>> I wonder if goat milk would be preferable or perhaps
>> even more authentic.

>Almost going back to Aztec times perhaps but that deprived society did
>not have sugar and would have to use llamas :-)

That's my thought; there were goat-like animals native
to the new world, but no domestic bovines, and I doubt
anyone ever successfully milked a plains buffalo cow.

Speaking of buffalo, I recently had a blue buffalo cheese,
something I've never seen before. (That would be water
buffalo, of course.) It is from the Peaks District, and
was excellent.

Steve

Steve wrote on Tue, 25 Nov 2008 15:49:33 +0000 (UTC):

>> Steve wrote on Tue, 25 Nov 2008 15:17:12 +0000 (UTC):

>>>> 2 heaping tablespoons of cocoa
>>>> 1 heaping tablespoon of sugar-- brown is nice
>>>> a pinch of powdered chili
>>>> a few grains of salt
>>>> about 10 ounces of milk.

>>> I wonder if goat milk would be preferable or perhaps
>>> even more authentic.

>> Almost going back to Aztec times perhaps but that deprived
>> society did not have sugar and would have to use llamas :-)

> That's my thought; there were goat-like animals native
> to the new world, but no domestic bovines, and I doubt
> anyone ever successfully milked a plains buffalo cow.

> Speaking of buffalo, I recently had a blue buffalo cheese,
> something I've never seen before. (That would be water
> buffalo, of course.) It is from the Peaks District, and
> was excellent.

That might work well! After all, mozzarella cheese should be made from
water buffalo milk.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Giusi wrote:
> "George" ha scritto nel messaggio > Topaz wrote:
>>> I was looking for super hot chocolate drink recipes on the Net >>
>>> Anciliary question. It is often said that the Aztecs(?) put chilli or
>>> pepper in their chocolade drink.
>>> Does anyone have a modern twist on this which is "acceptable" to a>>
>>> Euro-palate ?
>>> Thanks to the group.
>> What is unacceptable about chocolate and pepper traveling together?
>>
> There is a wonderful novel called "The Discovery of Chocolate" that reveals
> everything that is known about how chocolate was used in Mexico before the
> Spanisg came and how chocolate traveled to the rest of the owrld.
> The whisk of bristles can still be found to mix it up. The original recipe
> is unsweetened and not very appealing to us-- I tried it.
>
> 2 heaping tablespoons of cocoa
> 1 heaping tablespoon of sugar-- brown is nice
> a pinch of powdered chili
> a few grains of salt
> about 10 ounces of milk.
>
> Mix the dry ingredients together to make a smooth powder. Add cold milk a
> few drops at a time to make a paste. Put over moderate heat and gradually
> add the rest of the milk while whisking briskly. Bring just to a simmer,
> then turn off the heat and pour from on high into 2 cups.
>
>
There is lots of historical info nicely arranged on the link I included.