Ancient Mayan Hot Chocolate
Chocolate is native to Mesoamerica, and it was first cultivated by the Mayans and the Mexicas. The Mayans used the cocoa beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, or masa. These drinks were thought of as magical and upon drinking, would give the drinker power and strength.
Since sugarcane (originally from Southeast Asia) came to the Americas sometime after Europeans did, chocolate was said to have an acquired taste as it comes off as bitter without added sweetener. The Spaniards created a drink consisting of chocolate, vanilla, and other spices which was served chilled. This drink cannot be compared to modern-day hot chocolate as it was very spicy and bitter, contrasting with the modern notion of very sweet, warm chocolate.
The invention of champurrado shows the adaptation of ancient practices by European colonialists. Upon the production of the drink, special tools like the molinillo (wooden whisk) were made to assist in the making of the drink which is now also used to make traditional hot chocolate in former Spanish colonies. Many Latin Americans, especially Mexicans, enjoy champurrado around the holidays when the weather is colder. It differs significantly from hot chocolate in its taste and texture. The taste of the beverage also varies based on how it was made.
Ancient Mayan Hot Chocolate
from http://www.yucatanadventure.com.mx/
Indigenous Maya people still drink the following ancient hot chocolate recipe. In ancient times, Maya never mixed the cacao bean paste with milk, instead they used hot water; it was the Spaniards in Colonial times that began to add milk, cream, and sugar to the cacao paste to create a soft creamy taste similar to current hot cocoa. Aurelio Haz Kub, Consulting Chef at Hacienda Chichen was happy to share his family ancient Mayan Hot Chocolate with you and us.
Chocolate lovers will find a truly rich deep bittersweet chocolate flavor with a pinch of soft chili pepper touch enhancing the deep aroma of this pure and authentic traditional hot chocolate. Remember, the quality of the Kakaw or cacao paste, you use, makes all of the difference when it comes to nutrition value, aroma and flavor. Pure organic cacao butter is filled with antioxidants and mood smoothing polyphenols that aid a healthy body. If you find Maya hot chocolate a bit too strong and unfamiliar, just exchange the traditional use of water for milk, but then you will have altered that which makes a hot chocolate an authentic hot Maya drink. Great to revitalize the senses and energize your mind!
3 cups boiling water
1 to 2 cinnamon sticks
1 dried organic grown vanilla bean, split lengthwise
8 ounces bittersweet Maya Kakaw or Xocoalt (chocolate paste) or
3 tablets Mexican unsweetened chocolate, cut into small pieces
2 tablespoons of wild pure honey, or raw sugar to taste
1 pinch of dried red chili; this is what makes the difference so try it!
l tablespoon roasted peanuts, ground extra fine (optional Aztec hot chocolate taste)
In a large saucepan over medium-high heat, add the cinnamon sticks to boiling water. Cook until liquid is reduced to 2 1/2 cups.
Remove cinnamon sticks; add the vanilla bean and lower the heat a bit, wait until bubbles appear around the edge to reduce heat to low and drop the chocolate pieces and wild pure honey, mix well and whisk occasionally until chocolate is melted.
Turn off heat, remove vanilla bean. Whisk vigorously to create a light foam effect, sprinkle the dried chili pepper and serve; and for an Aztec hot chocolate taste, sprinkle the roasted peanut powder.
"If chocolate is too rich and you prefer to thin it, do so with a little milk to smooth its taste, but remember doing so will change the chocolate from Maya to a European style hot chocolate!" advices local Maya chocolatier Saturnino Noh Uc, who will be conducting this February 2009, a Saint Valentine's Maya Chocolatier Festival at Hacienda Chichen.
Champurrado (Chocolate Atole)
from https://mexicanfoodjournal.com/
Champurrado is the chocolate version of atole, a hot Mexican drink that dates back to the Aztecs in pre-Hispanic times. Thickened with masa (dough) or corn flour, this rich chocolate drink is served during Day of the Dead celebrations and Christmas posadas in Mexico.
This authentic champurrado recipe is made with water, Mexican chocolate, masa or corn flour, cinnamon and piloncillo—a sweet, smoky sugar made from crushed sugar cane. The masa is mixed with water to add thickness to the drink, and all ingredients are then heated on the stove top for a delicious chocolatey drink in less than 30 minutes.
This decadent chocolate drink is typically served with tamales, but it’s also served as a main breakfast dish in many Mexican homes, as it’s quite filling and satisfying. Ladle into mugs and serve hot alongside pan dulce [Mexican sweet bread], pan de muerto [Day of the Dead bread], churros or any of your favorite Mexican food.
8 cups of water
2 ozs. piloncillo or 1/2 cup of sugar (optional)
1 cinnamon stick
2 Mexican chocolate tablets (6 1/2 ozs.)
1 1/3 cup of masa (or substitute 3/4 cups corn flour)
Place the masa in a large bowl and cover with 2 cups of warm water. With a fork, mash the masa and then begin whisking the mixture until the masa is dissolved and the liquid is smooth, not grainy.
If you have a blender, you can speed up this step by blending on high speed for about 30 seconds. Pour the masa mixture back in the bowl if using a blender, and reserve.
Pour six cups of water into a pot and add the piloncillo. Add the cinnamon stick and bring to a boil over medium heat. Once boiling, reduce the heat to low.
Using a whisk or molinillo, a Mexican wooden whisk, stir until the piloncillo has melted—about 10 minutes.
Once the piloncillo has dissolved, add the chocolate tablets to the pot. Mix until the chocolate melts.
Next, pour the masa mixture into the pot. Increase the temperature to high heat and stir constantly for about 5 minutes.
6 servings
