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Mexican chocolate is a food of the Gods (possibly literally but actually I don't really know).
Here are the ingredients. It's simple, y'all. Cinnamon, chili, cayenne pepper and cocoa beans. It's about to get crazy because you probably didn't even know that you wanted your coffee to be slightly spicy but you do and this is how we're going to achieve that dream. (team work, because that's how all dreams come to reality.)
I'm not a morning person, but I do what I can to make the a.m. bearable for myself and others. My strategies include not talking to anyone for fifteen minutes after I wake up (makes its bearable for others), eating really good toast (makes it bearable for me), and drinking large quantities of coffee with this syrup in it (bearable for everyone).
This syrup caused a slight rift in my friend group. There was a lengthy conversation about what this post should actually be about and what I should tell people to do with it. But, this blog is based on all my whims and it is not a democracy. The following were ideas about what to put it in:
- iced coffee (first because I say it should be)
- chai tea/chai tea lattes
- hot coffee
- almond milk
- kahlua/rum beverages
- ice cream
- hot fudge
- directly into your mouth (duh)
There's a restaurant in durham called Nana Taco and they make this Mexican chocolate milkshake that is RIDONK. You should go and (unless you hate yourself) you should order it spicy. But, if you're feeling fancy, you should make this for yourself and/or your loved ones and live in the lap of luxury.
Mexican Chocolate simple syrup
- 3/4 cup cocao beans* or cocao nibs
- 1 cinnamon stick
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 3 cups water
- 1 1/2 cup sugar
*If you're using raw cacao beans (this is what I used. I bought them at a mexican grocery store near my house) toss them on a roasting pan and bake at 400 for 15 minutes, tossing every five minutes to make sure they're roasted evenly. Then run them in a coffee grinder, spice grinder or food processor for about 10-15 seconds until they look like coffee grinds. (bonus: this is sort of how chocolate is made so basically you're very badass and just made chocolate. go team!)
Place all ingredients except sugar in a saucepan over high heat and bring to a boil, stirring occasionally. Once mixture boils, let cool for 5 minutes then strain using a fine mesh strainer and a paper coffee filter. There will be a bit of sediment but it is definitely not the end of the world.
Place strained liquid back in saucepan and add sugar, stirring to combine. Bring mixture to a slight boil and turn off stove.
Cool and store, refrigerated, in an airtight container. It may separate, but just shake it up real good.
makes 3 cups of syrup.