Prep 15 mins
Cook 30 mins
Fashioned after Aztec and Mayan hot chocolate thickened with masa. Very different; posted by request.
- 1⁄2 cup cacao, nibs
- 1⁄2 cup masa harina (do not substitute cornmeal)
- 2 1⁄2 cups whole milk
- 1⁄4-1⁄3 cup honey, to taste
- 1⁄2 teaspoon ground cinnamon or 1⁄4 teaspoon ground aniseed
- 1 pinch salt
- 1⁄2 teaspoon pure vanilla extract
- 2 -4 cinnamon sticks
- Using a coffee grinder or spice mill, grind the cacao nibs as finely as possible-this will take about 30 seconds in a standard electric spice mill.
- In a bowl, combine the cacao nibs with the masa harina; add in 1 cup milk and whisk to combine; set aside.
- In a 2-quart nonstick saucepan, combine the remaining 1 ½ cup milk with the honey, ground cinnamon, and salt; place over med-low heat and bring to just a boil, whisking to dissolve the honey.
- Immediately whisk in the masa harina mixture; bring to a boil, then lower the heat and simmer, whisking often, for about 5 minutes, until the porridge is thick enough to hold very soft peaks with the whisk is lifted out of it.
- Stir in the vanilla and remove from the heat.
- Pour into 2-4 warmed cups and insert a cinnamon stick into each one to use as a spoon for the thick drink; serve immediately.
Sorry, but for this to be a real traditional cacao drink, it would have to be made only with water, as the Aztecs had no milk (or cows for that matter). That said your recipe still looks very interesting, but as a sweetener I'd suggest that you use piloncillo or Mexican raw sugar cane cones rather than honey. The flavor is really unique.