Chocolate & Coffee From Bean to Cup (S09E11)

In Mexico, enjoying a warm cup of hot chocolate is as typical as having coffee in the morning. This is no surprise when the chocolate is crafted from freshly roasted cacao beans, blended with cinnamon and a hint of sugar. Rick visits the famous Mayordomo near Oaxaca's main market and the Seasons of My Heart Cooking School to explore this process from two angles. For an exceptional coffee experience, he takes a day trip to Finca Las Nieves Coffee Plantation, where the owners are deeply committed to their craft. Nestled in nearly a thousand acres of Oaxacan cloud forest, we witness the journey of organic altura coffee from bean to cup. Back in Chicago, Rick bakes an Oaxacan-style tres leches cake infused with coffee and chocolate, leaving us fully energized.