MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rebecka Winche's Chacolet
Categories: Beverages
Yield: 1 Batch

1/3 c Cocoa nibs or cocoa powder
1 1/2 ts Cinnamon
1/2 ts Crushed red pepper flakes
1/2 c Sugar
1 ts Vanilla extract

Cocoa Nibs Variation:

Heat the cocoa nibs in a shallow pan for about two minutes. When they
begin to look glossy, add the cinnamon and crushed red pepper and
stir to combine. Remove from heat.

Now it's time to grind your cocoa nibs and spice mix. We started this
process in a molcajete and then transferred the mixture to a coffee
grinder that we also use for grinding spices. In the coffee grinder
the mixture turned into a solid paste. A dedicated spice grinder or a
small food processor would also do the trick.

Return the cocoa and spice mix to the pan. Add the sugar and vanilla
extract. Stir over a low heat for 2-4 minutes until the sugar is
completely integrated and the mixture is uniform in color and
texture. Some clumps will form, especially at the bottom of the pan.

Transfer the cooled mixture into a jar and label with the date. Store
in a cool, dry, dark place.

Cocoa Powder Variation:

Add all the ingredients to a shallow pan. Stir over a low heat for 2-4
minutes until the sugar is completely integrated and the mixture is
uniform in color and texture. Some clumps will form, especially at
the bottom of the pan.

Transfer the cooled mixture into a jar and label with the date. Store
in a cool, dry, dark place.

To make hot chocolate:

Heat 1 c milk over a medium heat until steamy. Add 3 tb hot cocoa mix.
Whisk over heat for another minute or two until it begins to simmer
and mix is completely dissolved.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2016/01/28/chacolet-from-
rebeckah-winches-receipt-book-at-the-folger-shakespeare-library/>

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