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Botanical Bar Craft: Sexy Hot Chocolate

The document provides a recipe for a spicy hot chocolate drink known as Sexy Hot Chocolate, which is an aphrodisiac and circulatory stimulant made with damiana tea, raw cacao paste, and various spices. It also includes a recipe for homemade Cinnamon Marshmallows, detailing the ingredients and preparation steps to create fluffy marshmallows flavored with cinnamon. Both recipes emphasize the use of high-quality ingredients and offer serving suggestions.

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Chelsea Green Publishing
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1K views2 pages

Botanical Bar Craft: Sexy Hot Chocolate

The document provides a recipe for a spicy hot chocolate drink known as Sexy Hot Chocolate, which is an aphrodisiac and circulatory stimulant made with damiana tea, raw cacao paste, and various spices. It also includes a recipe for homemade Cinnamon Marshmallows, detailing the ingredients and preparation steps to create fluffy marshmallows flavored with cinnamon. Both recipes emphasize the use of high-quality ingredients and offer serving suggestions.

Uploaded by

Chelsea Green Publishing
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Botanical Bar Craft

Sexy Hot Chocolate


aphrodisiac • carminative • circulatory stimulant • nervine

Invite heart opening and a sense of connection with this spicy, sultry
blood-moving cacao drink. This is the quintessential aphrodisiac.

Makes 2 servings Prepare damiana tea by pouring 8 ounces (240 ml) of


1 tablespoon damiana leaf boiling water over the damiana leaf. Cover and steep for
8 ounces (240 ml) coconut cream 15 minutes, and then strain. While the tea steeps, heat
or raw dairy cream the coconut cream over medium heat and add the cacao
1/2 cup (100 g) raw cacao paste, paste. Stir until melted. Reduce the heat to low. Stir in the
grated or chopped strained tea and the cinnamon, ginger, cayenne, sea salt,
1 teaspoon ground cinnamon vanilla, and Wild Rose Elixir. Add honey to taste imme-
1 teaspoon gingerroot powder diately prior to serving, but do not cook. I love to transfer
1 teaspoon cayenne pepper the hot chocolate to a high-speed blender to blend in
1/4 teaspoon sea salt the honey because it makes the drink delectably foamy.
1 vanilla bean, scraped Garnish with the homemade Cinnamon Marshmallows.
(see the note on page 127) If you are spiking this cocoa, Mezcal is the best choice!
2 dropperfuls Wild Rose Elixir (page 139)
Honey, to taste N OT E
Cinnamon Marshmallows If you don’t have the time or wish to make your own
marshmallows, they are available from specialty pro-
(recipe follows), for garnishing
ducers such as Vermont Marshmallow Company.

132
Recipes through the Seasons

Cinnamon Marshmallows

Makes 30 marshmallows Line a 9 x 9 x 2 inch (23 x 23 x 5 cm) or 8 x 8 x 2 inch


3 packets unflavored gelatin (20 x 20 x 5 cm) pan with parchment paper and lightly
(7 teaspoons) oil it using your fingers, or spray with nonstick cooking
2 cups (400 g) granulated sugar spray. Set aside.
1/4 teaspoon salt In a heatproof, medium-sized mixing bowl, sprinkle
2/3 cup (160 ml) light corn syrup the gelatin over 1/2 cup (120 ml) of cold water and leave
(preferably non-GMO) it to soak for about 10 minutes.
11/2 tablespoons vanilla extract In a small saucepan, combine the sugar, salt, corn
Confectioners’ sugar syrup, and 1/4 cup (60 ml) water; whisk until the sugar is
Ground cinnamon dissolved. Bring to a rapid boil. As soon as it is boiling,
set a timer and allow it to boil hard for 1 minute without
stirring. If you have a candy thermometer, check the
temperature; it should reach 242 to 245°F (117–118°C)
(firm ball stage). Pour the boiling syrup into the soaked
gelatin and mix vigorously (an electric mixer is helpful)
for 10 to 12 minutes, or until the marshmallow is fluffy
and cooled close to room temperature. Add the vanilla
extract toward the end of beating. Use a greased rubber
spatula to transfer and press the fluffy marshmallow into
the greased pan. Press another piece of greased parch-
ment paper lightly on top of the marshmallow, creating a
seal. Let set overnight.
Combine confectioners’ sugar and cinnamon in a
1:1 ratio. Sprinkle a cutting surface very generously with
the mixture. Remove the marshmallow from the pan and
lay it on top of the cinnamon sugar. Dust the top surface
of the marshmallow generously as well. Use a large,
sharp knife to cut into squares. Separate the pieces and
toss with the cinnamon sugar. Store leftover marshmal-
lows in an airtight container in a cool, dark place and use
within 2 to 4 weeks.

133

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