The idea of Mexican Hot Chocolate has always intrigued me. Made of cacao beans, with added spice, it intuitively seems better for you because it's not part of the Western diaspora (indeed it was Europeans who first introduced sugar to the cacao concoction). And unlike sugar, it's true that a hint of spice can be good for us. According to Jace Mortensen (via the Dr. Weil site), chilies, a crop indigenous to Mesoamerica, are able to, promote cardiovascular health and, "[metabolize] fat." So adding the spice to our daily drink, be it hot chocolate or coffee is a great way to get a boost on your metabolic rate before the day begins. Furthermore, the addition of cinnamon, another spice present in the above drink can redouble the body's exposure to a substance which is heart healthy and can possibly, "reduce inflammation," according to WebMD. So I've been making "Mexican coffee" because it's healthy and it's easy.
(makes 1 cup)
- 2 tablespoons coffee grounds (Swing's G-Street blend is a nod to both D.C. and Mesoamerica.)
- 1 dried chili (unseeded) (If you wish for a milder taste, deseed the chili or add 1/4 tsp. cayenne instead.)
- 1 tsp. ground cinnamon
- Place coffee grounds, dried chili and cayenne in a spice grinder and grind for several seconds.
- Place mixture in a reusable Keurig cup or Chemex coffee filter and place in its respective vessel.
- Pour 6 oz. hot water over the mixture (if using a Chemex maker) or allow the water to run through the Keurig on the 6 oz. or smallest setting (for strong coffee).
- Allow the coffee to cool a bit and enjoy.