Best Aztec Elixir Recipes

AZTEC ELIXIR

Steps:

• In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
• In a saucepan, combine the milk and cream and heat until warm over medium high heat.
• Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
• After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

KAKAWA'S MAYAN CHILE CHOCOLATE ELIXIR

Steps:

• In a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined.
• Turn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla.
• Enjoy immediately while it's hot, or pour over ice for a unique experience!

AZTECA

Steps:

• Make the coconut sea salt:
• In a food processor, process the coconut flakes and salt until fully combined, about 1 minute-the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
• Make the chile elixir:
• In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
• Make the vanilla elixir:
• In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half-note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
• Make the Azteca:
• Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
• In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.

XOCOLATL (AZTEC CHOCOLATE)

Steps:

• Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

AZTEC SOUP

Steps:

• To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
• Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
• Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
• Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
• To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
• Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
• Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
• Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
• Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.