1/3 Photos of Hot Chocolate Mayan Style
Chef Otaktay's Note:
When Cortez and those guys arrived in Aztec country, they were unimpressed by these little dark brown beans everyone seemed to carry around, until they learned these were money -- 100 cacao beans would buy a slave. Probably Xocatl was actually developed as a food by Mayan peoples farther south, the beans were a hot trade item, before they finally got ground up and drunk as hot chocolate. You can just make cocoa your usual way (which is perhaps by adding hot water to a pre-mixed envelope), and we can't grind the beans, but here's a bit more authentic way
My Private Note
Units: US | Metric
- 1Chop the chocolate and heat it in the water until melted.
- 2Add honey, salt, and beat the hot chocolate water with a balloon wire whip as you add th warmed milk.
- 3To make it more frothy and give more food value, you can beat up an egg or two, add hot chocolate to it, then pour it into the chocolate cooking pot and continue to whip, (but this isn't authentic).
- 4Serve the hot chocolate in mugs with cinnamon-bark stick stirrers in each.
Browse Our Top Beverages Recipes
Nutritional Facts for Hot Chocolate Mayan Style
Serving Size: 1 (258 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 165.0
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 4.1 g
- Cholesterol 25.6 mg
- Sodium 130.2 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 0.0 g
- Sugars 12.9 g
- Protein 6.0 g
The following items or measurements are not included:
bittersweet chocolate squares