Ingredients
- 30g organic cacao powder
- 10g ground cinnamon
- 5g ground allspice
- 5g ground chipotle or ancho chilli (adjust to taste)
- 3g ground nutmeg
- 2g ground cloves
- 2g ground cardamom
- 2g star anise
- 2g pink Himalayan salt or smoked sea salt
- 2g ground black pepper
- 1g ground vanilla bean or 1 tsp vanilla powder
- 3g crushed dried rose petals (for a floral finish)
Method
1. Dry Prep:
Make sure your spice grinder, mixing bowl, and jar are bone dry to avoid clumping.
2. Blend Spices:
In a large bow
l, sift together all powders. If using whole spices (like star anise), grind them first.
3. Mix Evenly:
Whisk or stir until the blend is uniform, aromatic, and free from lumps or streaks.
4. Jar & Label:
Pour into a sterilised, airtight glass jar. Label with the blend name and date.
Chef’s Tip:
This mix is magic in brownies, bold hot chocolates, mole sauces, or as a rub. Start with ½ tsp in drinks or up to 1 tbsp in savoury rubs.
Try mixing it with brown sugar and a splash of cider vinegar for a smoky BBQ glaze.
Interesting Fact:
The word xocolatl comes from Nahuatl, the language of the Aztecs — referring to their sacred, spiced chocolate drink. Bitter, robust, and invigorating, it was often served to warriors before battle!
Shelf Life & Storage:
Best Before: 6 months
Storage: Airtight jar in a cool, dark place.
Use amber glass if possible to protect essential oils.