From the Mesoamerican people, the Olmecs (1500 BCE-400 BCE) on the eastern coast of present-day Mexico, comes one of natures truly treats-chocolate! It is prepared by roasting and grounding cacao seeds. As a beverage, it is dated to 1900 BCE. You do not need to go to Mexico to enjoy this drink. Sit at home, in front of a fire, on a winter day.
The name comes from classical Nahuatl language chocolātl.
The name comes from classical Nahuatl language chocolātl.
Chocolate caliente mexicano (Spanish)
Serves 1-2
2 cups (480 ml) (dairy-free) organic milk
1 Tbs. (15 g) organic light brown sugar
4 1/2 ounces (130 g) bitter-sweet chocolate, chopped
1/2 tsp. (1,2 ml) organic, pure vanilla extract
dash or two of ground cinnamon
pinch ground cayenne pepper
optional: cinnamon sticks
Nahuatl numbers:
ce 1. In a saucepan, combine the milk and brown sugar.
ome 2. Bring to a simmer.
yei 3. Remove form the heat and whisk in the chocolate, vanilla extract, ground cinnamon, and cayenne pepper.
nahui 4. Let it sit for 3 minutes.
machuilli 5. Reheat the mixture at a low temperature, bringing it almost to a simmer.
chicuace 6. Pour the drink in mugs and add the cinnamon sticks as stirrers.
cocoa plant and seeds
