SC - Chocolate..Period or not... (Recipe)

[Korrin S DaArdain]

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	Aztec Coffee
	From The British Museum Cookbook By Michelle Berriedale-Johnson
	350 g Chocolate, dark broken up
	1 L Milk, 100%
	3/4 ts Cinnamon, ground
	6 dr Essence, vanilla
	3 Eggs -OPTIONAL-
	Heat the milk with the chocolate, cinnamon and vanilla essence in
a double boiler. Once the chocolate is melted transfer to a saucepan,
bring to the boil, then simmer, beating briskly with a balloon whisk or
hand beater, for 2-3 minutes -simmering the milk give a thicker mixture
than merely warming it. Remove from the heat and carry on whisking till
you have a good layer of foam. The chocolate can be drunk hot or cold but
each mug should have a generous layer of bubbles. If you wish to add egg,
do so after you have removed the chocolate from the heat and whisk it
thoroughly.
	Chocolate, or rather the cocoa bean from which the chocolate was
made, not gold or silver, served the Aztec empire as money- to the
infuriated disbelief of the Spanish invaders who found only rooms filled
with cocoa beans where they expected to find chests of gold. Because it
was so valuable only emperors and the highest ranks in the land were
allowed to drink this 'money'; when they did it was made with water,
vanilla and honey since there was no milk. Modern Mexican chocolate
always uses milk and sometimes eggs as well to turn it into a real 'meal
in one'. Yield: 6 Servings
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Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com

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