Some recipes for chocolate drinks

A Mayan -Aztec recipe

One of the oldest known recipes, this was created by Francisco Hernandez, physician to King Philip II of Spain

Here it is:
o 50 % roast cocoa beans
o 50 % sapotilla kernels, fruit of the sapotilla tree (ponteria sapota)
o some corn
o ear flower (cymbopetalum penduliflorum) or xochinacaztli
o vanilla or tlilxochitl
o Mexican pepper or black pepper (piper sanctum) or mecaxochitl
o honey
and sometimes also
o achiote
o chili (capsicum annum)
o all spice (pimienta dioica)
o Mexican magnolia (magnolia mexicana) or yolloxochitl

An ancient Spanish recipe

In 1643, Colmenero wrote a small book about chocolate.
The museum has a French translation dating from 1644 which makes it the oldest book written about chocolate in French.
The recipe mentioned in Colmenero comes from a doctor in the Andalusian town of Marchena,

o 700 cocoa beans
o 1.5 pounds of white sugar
o 2 ounces of cinnamon
o 14 Mexican peppers called chilis or pimiento
o 0,5 ounces of cloves
o 3 small campeche points or 2 reals weight of aniseed
o 1 large knob of achiote or enough to give it a good colour
o almonds
o hazelnuts
o orange flower water

Recipe for an excellent hot chocolate

Ingredients:

- 750 g of full cream milk
- 250 g of fresh cream with 35 % butyric acid
- 250 of 300 g of fondant chocolate
- Add according to taste: cinnamon, star anis, vanilla

Instruction:

- heat the milk with the fresh cream
- add the spices you want and cover the bowl with Clingfilm
- pour the liquid while it is still hot through a fine sieve onto the finely chopped chocolate
- mix with a whisk
- warm before serving

Recipe of Stéphane Leroux - MOF - Belcolade Belgium.