haitian hot chocolate + infinity jars

 

 

When Infinity Jars approached me about reviewing their jars for an upcoming blog post, the wheels started turning as to what recipe I would like to create around these glass beauties. Infinity's ultraviolet containers are perfect for storing everything from dried herbs, bitters, tea, coffee, nuts, oils to cosmetic products. It was hard to choose what I was going to put in my assortment of jar sizes - the possibilities are endless! - but after opening up my cabinet and seeing the tiny jars my measuring spoons could not fit into, I decided to upgrade some of my most prized spices to larger jars, which would also preserve their freshness much longer than the average tin or clear glass jar. So far, I have been loving these jars and how much easier it is measure out my spices with wide mouth openings!

I'd like to share just a few notes about spices before moving onto the recipe. Contrary to what many think, spices don't go bad - they don't spoil, but they do lose their potency the longer you keep them, especially if they're already ground. And the older the spices are, the less flavor they will impart to your recipes. It's best to purchase whole spices (when available) in the amounts you might actually be able to use from a shop that sells bulk spices - Savory Spice Shop and Penzeys are my go-to places here in Portland. Whole spices will stay fresher longer, for up to 4 years, whereas ground spices only stay fresh between 1 to 2 years. Dried herbs, though, shouldn't be kept for more than 1 year, because their delicate flavor wanes pretty quickly. Storing your spices in the proper containers, like Infinity's amazing jars, will ensure that your dishes turn out delicious and aromatic.

Right around the time Infinity Jars contacted me, I was anxiously awaiting the news of when we would finally be traveling back to Haiti to bring our daughter home. As I had Haiti on the brain, it was serendipitous that I came across a Haitian hot chocolate recipe called Chokola Ayisyen. It peaked my curiosity - who doesn't love liquid chocolate in a mug? - so I began my research into learning more about Haiti's version.

I discovered the main differences between our standard hot chocolate recipes and Haiti's are the type of chocolate and spices used. In Haiti they use unrefined cocoa balls or sticks called Chokola Peyi and an unexpected spice addition, star anise - some recipes I found also added in lime zest/rind. It turns out that star anise is quite prevalent in Haiti and used both medicinally - to treat nausea and vomiting - and culinarily - both in sweet and savory dishes. In Haiti, Chokola Ayisyen can be served for breakfast, accompanied by a freshly baked roll for evening meals and as a sweet form of liquid reassurance during troubling times. So it makes total sense that star anise would work its way into Haiti's hot chocolate recipe. 

We will be celebrating our first Valentine's Day with our beautiful daughter Estere tomorrow with her first cup of Chokola Ayisyen. May you all get your chocolate fix on - maybe in its heavenly fluid state - this Valentine's Day!

 

 

hot chocolate ingredients

serves 2

1/4 cup fair-trade pure cocoa powder, 1 Haitian cocoa ball/stick or 1 unsweetened bar of chocolate

3 cups homemade coconut milk or other milk of choice

3 anise stars

1 cinnamon stick

1/2 teaspoon vanilla bean powder or 1 teaspoon pure vanilla extract

2 tablespoons honey or maple syrup

freshly ground nutmeg to garnish

 

optional additions:

1/2 teaspoon almond extract

zest or rind from 1 lime

 

Combine all of the ingredients into a saucepan and whisk well. Bring the chocolate mixture to a slow boil, then turn the heat to low and let simmer for 15 minutes. Remove from the heat, then strain the mixture through a fine mesh strainer. Pour the hot chocolate into mugs and garnish with a bit of nutmeg.  I hope you enjoy my take on this comforting cup of Chokola Ayisyen.

 

 

"Love is like swallowing hot chocolate before it has cooled off.  It takes you by surprise at first, but keeps you warm for a long time."

~ Henri Frederic Amiel

 

 

 

Comments

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I adore this hot cocoa. Haitian chocolate the best just got some from family. Can hardly wait to make it. Require star Anise however.

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I am sure a Haitian hot chocolate recipe called Chokola Ayisyen is one of the most delicious recipes I have ever heard about! I cannot wait for making it.

[David Schillo]

Haitian Hot Chocolate, perfect for the winter and even during hot summer days! This one is my favorite. The weather always has a way to influence what our taste buds desire, and in my case, I have fixed cravings for Haitian Hot Chocolate.