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Rabbi Deborah R. Prinz lectures about chocolate and Jews around the world. Her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, was published in 2013 by Jewish Lights and is in its second printing.
Mexican Hot Chocolate
(a pareve version would have been used in the seventeenth-century)
4 ounces unsweetened chocolate
4 cups milk
2 cups heavy cream
3⁄4 cup sugar
1 teaspoon ancho chile powder (or to taste)
1 teaspoon chipotle chile powder (or to taste)
1 tablespoon ground cinnamon
1⁄2 teaspoon ground cloves
1 tablespoon Mexican vanilla extract
Melt chocolate in large bowl over simmering pan of water.
In separate heavy saucepan, heat milk and cream on low until hot, but not boiling.
Add 3 tablespoons of hot milk to chocolate in bowl and mix well.
Stir rest of milk mixture, sugar, chile powders, cinnamon, cloves, and vanilla into chocolate.
Whisk chocolate briskly for 3 minutes, over double boiler to thicken.