Colonial New Mexican Drinking Chocolate c. 1600’s CE to 1830’s CE
This chocolate elixir represents the historic drinking chocolate of the Northern New Mexico Spanish frontier from the late 1500’s to the early 1800’s. This recipe, a more simplified version of the Iberian chocolate of the same period, is redolent with spices, including Ceylon (cinnamon) and hazelnuts, which impart a rich flavor which lingers on the palate. From 1610 until 1680, according to historic documents, drinking chocolate was served to visiting dignitaries, Franciscan monks, native Pueblo elders as well as to wealthy families (especially the Ladies!) of the new capital of Santa Fe and throughout la Nueva Mexico.
Ingredients: 100% Unsweetened Chocolate, Evaporated Cane Juice*, Hazelnuts* & Sesame Seeds, Spices*, Ceylon Cinnamon, Red Chile* & Vanilla. No dairy products or salt. *Organic, Contains Nuts
Scisenti's Chocolate Elixirs are custom made in house at Cacao Santa Fe by alchemist and chocolate historian Mark Scisenti.
Add mixture to the hot liquid of your choice from plain water to nut milks or dairy. Allergen alert: Contains nuts. Please allow up to a week to process your order. 6 oz
Premium sipping chocolate mix is made with dark 72% cacao single origin house chocolate - a blend of Dominican Republic and Ecuadorian cacao beans. The perfect cup of hot chocolate awaits! Blend...
Chocolate Elixirs are custom made in house at Cacao Santa Fe by alchemist and chocolate historian Mark Scisenti. The recipe uses our house made 100% Dominican chocolate, toasted blue corn...
Ikal Kakaw’ Chili Chocolate Elixir c. 1900 BCE – 1600 CE This rich dark bittersweet chocolate has complex chocolate notes, chili fruit overtones and a slow deep burn from four...