Aztec Chill

Vosges has an awesome website. Lots of information on care and keeping of chocolate, how to eat chocolate, how to pair wines with chocolate and a lot more. What I particularly like are the recipes!

Yesterday I had an email from Vosges that included a simple but delicious cooler recipe. Made it last night. So easy. Great for warm weather.

Aztec Chill!

Ingredients:
1 1/3 cup Vosges Aztec Elixir Couture Cocoa
1 1/3 cup milk
14 ounce ice

Directions:
Bring milk to a boil in a medium pan. Turn heat to low, add the cocoa and stir with a whisk until completely melted and velvety smooth. Pour cocoa in a blender and add ice. Blend until combined until ice is in small particles. Serve with a tall, wide straw for a quick-sipping chocolate chill.

Where does the Aztec come in? That would be Vosges Aztec Elixir Couture Cocoa.This is a mixture of ancho & chipolte chillies, Ceylon cinnamon, Madagascar vanilla bean, cornmeal, and dark chocolate. I love it hot or cold.

You could also make this a Parisienne Chill using La Parisienne Couture Cocoa, voted #1 by Rachael Ray out of 75 contenders.

Want to try a Bianca Breeze? Here's the recipe.

Ingredients:

• 1/2 cup Bianca cocoa
• 1 1/4 cup milk or soy milk
• ice

Directions:
Bring milk to a boil in a medium pan. Turn heat to low, add the cocoa and stir with a whisk until completely melted and velvety smooth. Cover and steep for 5 minutes. Strain the cocoa and refrigerate until at least room temperature. Pour cocoa into a martini shaker with ice and shake for 30 seconds (put some groove in your shake). Serve in a martini glass.