Traditional Indigenous Hot Xocolatl (Chocolate)
Traditional Indigenous Hot Xocolatl (Chocolate)
Hot Xocolatl (Chocolate) is a drink originally from the Mayan culture. Before the Spanish conquest, it was prepared as a bitter drink mixed with cornmeal. Over time, sugar was added, but only in small amounts. Something interesting is that the recipe does not have milk as an ingredient. The contemporary version of this traditional indigenous drink has cinnamon sticks, sugar, and water. I enjoy drinking it alone, but sometimes I add almond milk, which brings a nutty flavor. To make it more decorative, you can add coconut whipped cream as an option.
Ingredients
- 1 cup Cacao powder A good option is organic, fair-trade cacao from Trader Joe’s; much better if you can get stone-ground chocolate from Taza Chocolate
- 5 Cinnamon sticks remove them at the end
- 2 Cloves remove them at the end
- 4 cups Water
- 1 teaspoon Chili powder optional
- 1 tablespoons Light brown sugar optional, it is very little, almost not possible to taste
- pinch Nutmeg
- 4 tablespoons Cornmeal Optional: Traditionally, Mayan people add cornmeal. It provides the drink with more consistency.
Instructions
- In a medium saucepan, boil the water with the cinnamon sticks and cloves over medium-high heat for 10-13 minutes. We want the cinnamon sticks to infuse their strong flavor into the water.
- Reduce the boil and add the chocolate powder. Stir until it is melted.
- Add the chili powder, brown sugar, and nutmeg. Stir until everything is combined.
- Once it boils, lower the heat to medium and let it cook. Once the heat is low, you can add the cornmeal and stir until it thickens a little (about 3-4 minutes). If you think it's too thick/sweet for you, add a little more hot water.
- Serve in mugs. You can add whipped cream or almond milk on top if you want.
- To set up your table, you can place cinnamon powder, almond milk, and whipped cream. Your guests can add to their mug.
Traditional Indigenous Hot Xocolatl (Chocolate)
Hot Xocolatl (Chocolate) is a drink originally from the Mayan culture. Before the Spanish conquest, it was prepared as a bitter drink mixed with cornmeal. Over time, sugar was added, but only in small amounts. Something interesting is that the recipe does not have milk as an ingredient. The contemporary version of this traditional indigenous drink has cinnamon sticks, sugar, and water. I enjoy drinking it alone, but sometimes I add almond milk, which brings a nutty flavor. To make it more decorative, you can add coconut whipped cream as an option.
Ingredients
- 1 cup Cacao powder A good option is organic, fair-trade cacao from Trader Joe’s; much better if you can get stone-ground chocolate from Taza Chocolate
- 5 Cinnamon sticks remove them at the end
- 2 Cloves remove them at the end
- 4 cups Water
- 1 teaspoon Chili powder optional
- 1 tablespoons Light brown sugar optional, it is very little, almost not possible to taste
- pinch Nutmeg
- 4 tablespoons Cornmeal Optional: Traditionally, Mayan people add cornmeal. It provides the drink with more consistency.
Instructions
- In a medium saucepan, boil the water with the cinnamon sticks and cloves over medium-high heat for 10-13 minutes. We want the cinnamon sticks to infuse their strong flavor into the water.
- Reduce the boil and add the chocolate powder. Stir until it is melted.
- Add the chili powder, brown sugar, and nutmeg. Stir until everything is combined.
- Once it boils, lower the heat to medium and let it cook. Once the heat is low, you can add the cornmeal and stir until it thickens a little (about 3-4 minutes). If you think it's too thick/sweet for you, add a little more hot water.
- Serve in mugs. You can add whipped cream or almond milk on top if you want.
- To set up your table, you can place cinnamon powder, almond milk, and whipped cream. Your guests can add to their mug.
