Mexican Hot Cocoa Velvet Drink with a Secret Ingredient

About 6 years ago while I was running around teaching countless hours of crazy yoga classes I was able to find time in between to sharpen some of my cooking chops. I got really good at making raw, superfood chocolate! WE ARE TALKING ABOUT THE REAL-DEAL CHOCOLATES! Made with hand grated raw cacao butter, melted in a double-boiler and poured in a fancy shmancy mold.

Excuse the COMCAST logo but I must use the mug until I break it :D 

Nowadays I prefer simple fresh foods but herbal concoctions are still a daily thing around here. Brews are brewing on the stove in the early mornings (after 11 am) :D

The reason why I am mentioning those choclatier crafting times is because I was reminded of a truffle recipe that I made one time. And the truffles had a secret ingredient. I think I got it from a french recipe that was using soaked prunes. I suppose you can soak them in rum, coconut water or orange juice. And after the prunes are soked they are blended into the truffle mixture and they give it a velvety texture yet you can't really taste them. Anyways, I can't remember the exact recipe for the truffles and actually I am recreating the recipe in a hot cocoa drink version so I don't really need it.

Mexican Hot Chipotle Cocoa with a french twist!

Here is what you will need for the drink:

Put the first 4 ingredients in around 2 cups of boiling water or 3 cups of any milk and let them simmer for 15 minutes.

1. 3-4 Prunes (chop them up or mash them with a fork once they are softened so they can release more sweetness)

2. 2-3 Jujubes (optional- I had Jujubes so I took a risk and ended up really loving them in the drink- they added a  lot of subtle flavor and sweetness to it)

MORE FRUIT WILL MAKE IT THICKER AND MORE SYRUPY. 

3. A small piece of Ginger 

4. A piece of chipotle pepper (depends how hot it is. Mine was not hot at all so I used half a pepper and it was still not spicy at all. It was very flavorful and smoky.)

Before you turn the fire off add:

1/2 -3 Tbsp Cacao Powder (Cocoa) - I use around a full teaspoon per 12oz mug. How much cacao you use will depend on your personal preference and on the strength of your cacao powder.

1/4- 1/2 tsp Cinnamon Powder (I used Vietnamese Cinnamon and it turned out great)

Add coconut, almond or any milk.

Stevia or sugar or a sweetener to taste. (DO NOT put raw honey in a boiling liquid. It destroys it's healing qualities)

I added Cardamom (optional)

rain and pour it in your mug and sprinkle some lemon or orange zest on top. Citrus zest oils are very volatile so it's best to add them at the very end.

Optional: cayenne, vanilla, palm sugar, apples, pears, raisins(? at your own risk :) ), hazelnut milk, black pepper, coconut butter, black tea, yerba mate, dates; really anything goes! EXPERIMENT!

My ready SHAMAN'S brew! 

ENJOY!