It’s officially winter in San Francisco again – or, as we call it, “summer.” We seem to exist in a perpetual state of fog, sudden breezes that make a wool coat sound like a great idea in July, and brief, spotty, but glorious moments of sun and blue sky. In the midst of everything else going on this year, it’s key to take a moment to appreciate those sun-soaked moments, and then to plan for your next cozy night in in August with heaps of blankets and a good Netflix show (Dark, and Dear White People are fantastic). For those cooler days, these gluten free Mexican Hot Chocolate cupcakes give…
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Gluten Free Mexican Chocolate Cake
Chocolate may be able to stand on its own two legs just fine without any flavorings, but you’ve got to hand it to the Olmec, Aztecs, and Mayans for unlocking not only the fact that chocolate is, well, great, but producing the first fermented chocolate drinks and adding in complimentary notes like cinnamon, nutmeg, and chili. According to the good ol’ wikipedia, the Olmec were the first to turn the strangely-fruity cocoa beans (surrounded by a white fleshy pulp – which actually tastes great) into alcoholic drinks (good idea, Olmec) as early as 1750 BCE (a hell of a long time ago) around present-day Veracruz, Mexico. From that pivotal moment…
