Yes, you probably heard last year’s hype that December 21, 2012 marked the end-date of a 5,126-year-long cycle in the Mesoamerican Long Count calendar, and thus the world was going to end. There were just two little problems with this theory. For one thing, it was based on the flawed assumption that the calendar’s end meant the end of time. That’s like thinking the world is going to end in ten days because that’s the the last page on your page-a-day calendar. More importantly, Mayan scholars straight up said that there were no ancient Mayan accounts that claimed to predict the endtimes.
Shockingly, when December 21, 2012 rolled around there were no aliens, no global earthquakes, no rapture, no super massive black hole and no rogue planet called Nibiru colliding into the Earth. In fact, everything went pretty much as it was supposed to and at Midnight, December 22 rolled around as normal.
Since we’re marking the anniversary of the end of the 12th Baktun, I thought it would be fitting if we make a Mayan Hot Chocolate. This sinfully delicious drink was created by Patricia Richards, the head bartender at Las Vegas’ Wynn and Encore hotels. It’s the perfect cocktail to keep you warm when the weather is cold.
Mayan Hot Chocolate
- 1 ounce hot chocolate powder
- 1/4 teaspoon Valrhona Dutch cocoa powder
- 1/8 teaspoon Ground Pasilla chili powder by El Guapo
- 1/8 teapsoon ground cinnamon
- 6 ounces scalding hot water
- 3/4 ounces Hennessy VSOP Cognac
- 3/4 ounces Kahlua Coffee Liqueur
Preheat 11 oz. tempered glass mug with scalding hot water for 1 minute. Discard this water and add hot chocolate powder, dutch cocoa powder, chili powder and ground cinnamon with fresh scalding hot water and stir until dissolved. Add liquor. Garnish with 1 oz. heavy whipping cream on top of hot chocolate, pouring over a bar spoon so cream floats. Lightly sprinkle with freshly grated cinnamon and serve.
Tomorrow: Something for the bridges and tunnels crowd.