While coffee is a relatively new crop and industry in Belize, cacao has grown and has been enjoyed for thousands of years. It grows best in the southern Toledo District which is within the band of latitude that produces the most successful crops. This recipe includes cocoa powder, but you can also use pure ground cacao. For their traditional cacao drink, the ancient Maya added spices like chili powder, achiote, cloves and nutmeg. Here, vanilla, cinnamon and chili powder spark up the flavor.
Ingredients
- •2 cups brewed coffee
- •1 tbsp cocoa powder or ground cacao
- •1 tbsp sugar or to taste
- •1/2 tsp ground cinnamon
- •1/4 tsp chili powder
- •1/4 tsp vanilla extract
- •Milk or cream (to taste)
- •Whipped cream and cocoa powder (for topping)
Preparation
In a small bowl, combine the cocoa powder, sugar, ground cinnamon, and chili powder if desired. Stir the mixture until well blended.
Pour the brewed coffee into a medium saucepan over low heat. Add the spice mixture to the coffee, stirring continuously until the cocoa and sugar dissolve completely.
Stir in the vanilla extract and continue heating the mixture gently until it is steaming, but not boiling.
Froth the milk or cream using a frother or shake it in a jar until thickened.
Pour the hot coffee mixture into mugs. Add the frothed milk or cream on top to taste. Garnish with whipped cream and a pinch of cocoa powder.
