Aztec Elixir

• 2 cups chocolate shavings, Scharffen Berger or Callebaut
• 1 cup cocoa powder, Scharffen Berger or Cacao Barry
• 2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar
• 1 tablespoon ancho chile pepper powder
• 1 tablespoon cornmeal
• 1 cup 2 percent or whole milk
• 1/3 cup heavy cream
• 2 cinnamon sticks
• Whipped cream, as an accompaniment
• Corn husks and ancho chile powder, as a garnish

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

chocolate shavings, cocoa powder, sugar, ancho chile pepper, cornmeal, percent, heavy cream, cinnamon sticks, cream, chile powder

Taken from www.foodnetwork.com/recipes/aztec-elixir-recipe.html (may not work)