When the going gets tough, try drinking a chocolate elixir
We all need to be kind to ourselves, especially during challenging times. And treating yourself to a little something special can be a wonderful mood enhancer.
For me, it’s typically a piece of chocolate…but it has to be good chocolate, as I’m picky. Recently, however, I discovered chocolate elixirs and now I’m a convert.
Sipping one of these concoctions is like taking your palette on a trip back in time. Chocolate elixirs have a long history, dating back thousands of years, with roots in what’s now Mexico and Central America. These drinks typically contained chilis, herbs, spices and nuts and were most often consumed by the elite and powerful during celebrations and rituals. As such, they were viewed as sacred beverages.
I first encountered drinking chocolates at Kakawa Chocolate House in Santa Fe. This artisan chocolate company has earned a reputation as one of the most exciting and original chocolate shops in the country.
Owners Tony and Bonnie Bennett are passionate about chocolate and enjoy introducing people to their special elixirs. They love sharing their knowledge about their craft and educating others about the role of chocolate in history. But more importantly, they delight in seeing the smiles on their customers’ faces upon tasting their products.
The couple, originally from NYC, bought Kakawa ten years ago after deciding to live in Santa Fe. They both came from the jewelry industry and were looking for a change. “We liked the idea of being in the business of making people happy, of creating something that would be nurturing, and chocolate does that,” says Bonnie.
Learning about chocolate and chocolate production was challenging, yet exciting, for the Bennetts. “It was definitely a steep learning curve for us,” admits Bonnie, “but it was such a fun process.” There was a lot of trial and error, as the couple worked on perfecting old recipes, while dreaming up new concoctions.
The Bennetts view their shop as a place where people can experience chocolate. And when it comes to their elixirs, they are big proponents of try before you buy. A number of the drinks are based on historical recipes from various regions of the world and involve such ingredients as ground chili peppers, blue corn, piñons, mescal, florals and more. In some cases, you might taste what a warrior drank centuries ago.
A chalkboard menu lists the daily elixirs available, ranging from Mesoamerican to Historic European and Contemporary styles. Ask for samples of whichever ones pique your curiosity. Be as daring as you wish. You might find that going outside your comfort zone yields some fun surprises. Treat the experience like a wine tasting and inhale the aroma, then sip and savor.
You’ll be delighted to learn that drinking these elixirs can provide an array of health benefits. It’s widely known that cacao products have medicinal properties. They are packed with flavonoids, which can help lower blood pressure and improve blood flow to the brain and heart, as well as reduce inflammation in the body. Research has also shown that consuming dark chocolate can relieve anxiety and positively affect your mood. “We like to say that it gives you a touch of euphoria,” adds Bonnie.
The most popular drinking chocolate at Kakawa’s is the American Elixir, which is within the Contemporary category. Made with dark chocolate, unsweetened almond milk and Madagascar vanilla, it’s the most classic and appeals to the majority of people. Like most elixirs, it’s meant to be served warm. I found it to be nice and mellow.
In addition to the above elixir, I tried three others: the Zapoteca, Modern Mexican and Chili. The Zapoteca, which is a Mesoamerican elixir, is made from one hundred percent unsweetened chocolate ground with cocoa nibs. It’s dark and intense. A little goes a long way.
The Chili, also Mesoamerican, has one hundred percent unsweetened chocolate plus a blend of New Mexican chilis and coconut sugar. It packs some heat with a slow burn.
The Modern Mexican, another elixir in the Contemporary group, has seventy percent dark chocolate, Mexican cinnamon, roasted almonds and unsweetened organic almond milk. It reminded me of a rich Mexican hot chocolate.
If you’re really feeling adventurous, ask for a taste of the Aztec Warrior. With one hundred percent unsweetened chocolate and seventeen different herbs and spices, this is the most intense elixir at Kakawa.
In the Historic European category, you’ll find elixirs that are sweeter and more floral than the Mesoamerican drinks. There’s the 1775 Marie Antoinette, for example, which has hints of orange blossom, cinnamon and vanilla. Or the 1692 French Lavender, an exotic and scented blend of seventy percent dark chocolate, New Mexican lavender and vanilla.
When you find an elixir that really appeals to your taste buds, order a cup, with or without whipped cream. Take a seat at one of the tables and consume at your leisure, or take it to go. You can even buy a bag of your favorite elixir to take home and make whenever you need that extra boost to your day. In the granular form, the elixir can be spooned into coffee, put over oatmeal, added to smoothies or used to make Mole sauce.
Kakawa also sells a decadent array of truffles, caramels and baked goods, including their sought-after coconut macaroons and chocolate wafer cookies. They even make their own ice cream. I’ll have to taste test that on my next visit!
Images courtesy of Kakawa Chocolate House
You must be logged in to post a comment.