Frothing the chocolate
This adapted recipe is for the adventurous foodie.
It is the first recipe for drinking chocolate published in Spain in 1644 by Antonio Colmenero de Ledesma in the book, A Curious Treatise of the Nature and Quality of Chocolate.
100 cacao beans
2 chiles
a handful of anise
Ear flower (Nahuatl)
1 vanilla pod
2 ounces cinnamon
12 almonds
pound sugar
achiote (annatto seeds) to taste
Boil all ingredients together in water and froth.