Ixkaab’s Chocolate


Pairs With

Tremontaine, Season One by Ellen Kushner, Alaya Dawn Johnson, Malinda Lo, Joel Derfner, Racheline Maltese, Paul Witcover, and Patty Bryant


Kaab’s culture is largely Mayan inspired, and so I decided to explore a variant on the warm and spicy chocolate drinks of the region. Here I’ve used good dark chocolate with chili and orange zest, perfect for a cold dark evening.


You will need:

  • Small Saucepan
  • Mug
  • Lemon Zester/Fine Grater
  • Whisk
  • 1 cup Half & Half or Cream
  • 1 tsp Honey
  • 2 oz Dark Chocolate, chopped (I recommend good quality chocolate, 72-85% cacao)
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Chili Powder
  • 2 pinches Cayenne
  • 2 Pinches Salt
  • 1 Orange
  • 2 oz Tequila (Non-Alcoholic Version: omit this ingredient)

Take the zester/grater and zest the orange, being careful to avoid the pith. Add 1 tsp of orange zest to the saucepan, along with all other ingredients except the tequila. Place over low heat, stirring with the whisk constantly until the chocolate is fully melted and the mixture is hot – do not bring to the boil. This should take approx. 5-10 minutes.

Once the ingredients are combined, add the tequila and give it another minute, then pour into your mug. Enjoy!

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