Rick Bayless' hot chocolate and a malted version warm winter days

Chilly weather demands hot chocolate to warm to body and soul and chefs have been happily stirring up variations on the concept ever since the Spaniards returned to Europe with chocolate from Mexico. Moctezuma and friends revered cacao, had a god of cacao (Ek-Chuah), drank it bitter and drank it sweetened with honey, notes Ana M. de Benitez in her tiny book, “Pre-Hispanic Cooking.”

By Judy Hevrdejs

November 11, 2011