Drinks

Xocolatl (Aztec Chocolate)

Ingredients:

• 1 1/2 cups water
• 1 green chili pepper, sliced
• 4 cups water
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract

Directions:

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

Atole

Ingredients:

• 1/2 cup masa harina (masa flour)
• 5 cups milk or water, according to taste
• 1/4 cup piloncillo (Mexican sugar cones), chopped fine or graded.
• 1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon
• 1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract

Directions:

1. In a large saucepan whisk the water or milk into the masa flour little by little until completely mixed and free of lumps.
2. Heat over medium heat, stirring constantly until it begins to thicken. 
3. Add piloncillo and cinnamon stick or ground cinnamon.
4. Scrape seeds from vanilla beam into pan or add vanilla extract.
5. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep from becoming lumpy.
6. Remove cinnamon stick and serve hot in mugs.

Serves: 5-6

Cucumber Water

Ingredients:

• Fresh cold water
• Fresh cucumber

Directions:

1. Remove cucumber skin
2. Cut the cucumber into thin slices.
3. Add the fresh water and cucumber into a container. 
4. Let steep for 1 hour
5. Serve cold