I saw a documentary filmed in Oaxaca about how the indigenous Mexican's still consume a chocolate drink similar to their pre-Columbian ancestors. When Cortez arrived in Mexico, Montezuma II , the great ruler of the Aztecs, said this about the precious cocoa drink "A cup of this precious drink [cocoa] permits a man to walk for a whole day without food". Today, Oaxacas' natives remains authentic to its food history by still consuming chocolate with a mixture of exotic spices. Recent genetic studies of Theobroma cacao, the scientific name for the cocoa tree, indicate that the cacao plant originated in the Amazon and was distributed by humans throughout both North and South America. There is strong evidence that the origins of the cacao drink was not far from the present day Oaxaca area in the Chiapas highlands of south Mexico and northern Guatemala. The Olmecs, Mayans, and Aztecs and many other native Americans enjoyed this popular drink. So central to their culture, they used cacao as offerings and gifts to their gods and rulers. Water, spices and chilies were used in ground cacao paste and made into hot and frothy, bitter drink or the cacao paste was mixed with ground corn to make porridge-like meals called "atole" (without Chocolate) and "champurrado" (made with Chocolate and hominy flour).
The Aztecs named the drink Xocolatl, meaning "bitter water". "Chocolate was reserved for the rich and nobles and was sometimes used as a form of currency. Just like the Mayans, Aztecs drank chocolate as a hot beverage. The ritual of creating the foam is done with a molinillo, a wooden whisk that is intricately carved. The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink.
The Spanish introduction of sugar to the New World changed the drink to something similar to what we enjoy today.
For making the spiced chocolate mix:
1 cup grated dark chocolate (I used Belgian chocolate bar)
1/2 teaspoon chipotle powder
1/2 teaspoon ancho powder
1/2 cinnamon powder
1/4 teaspoon ginger powder
1/4 teaspoon each of clove and nutmeg powder
Mix all ingredients together and store them in air-tight bottle jar.
For making the chocolate drink:
1/4 cup spiced chocolate mix
2 1/2 cups milk (whole or fat free)
Stevia or sugar to taste
Method:
Boil milk. Then add the chocolate mix. Whisk the mixture until frothy. Serve in warm cafe au lait type bowl.
The Aztecs named the drink Xocolatl, meaning "bitter water". "Chocolate was reserved for the rich and nobles and was sometimes used as a form of currency. Just like the Mayans, Aztecs drank chocolate as a hot beverage. The ritual of creating the foam is done with a molinillo, a wooden whisk that is intricately carved. The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink.
The Spanish introduction of sugar to the New World changed the drink to something similar to what we enjoy today.
For making the spiced chocolate mix:
1 cup grated dark chocolate (I used Belgian chocolate bar)
1/2 teaspoon chipotle powder1/2 teaspoon ancho powder
1/2 cinnamon powder
1/4 teaspoon ginger powder
1/4 teaspoon each of clove and nutmeg powder
Mix all ingredients together and store them in air-tight bottle jar.
For making the chocolate drink:
1/4 cup spiced chocolate mix
2 1/2 cups milk (whole or fat free)
Stevia or sugar to taste
Method:
Boil milk. Then add the chocolate mix. Whisk the mixture until frothy. Serve in warm cafe au lait type bowl.
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