Mayan Hot Chocolate – Recipe from the Sacred Cookbook
Vessels at an ancient excavation in the northeast of Guatemala contain residue of cacao seeds (raw chocolate) that carbon date 480 A.D. and earlier. The scientific name of the chocolate plant, theobroma, translates literally to “food of the gods” and to early Mesoamerican civilizations that is exactly what it was.
In Mayan society, everyone, rich and poor alike, enjoyed a frothy, rich and delightfully bitter beverage made from this sacred seed. Consumed at most meals, the chocolaty drink was quite different from our European hot chocolate – it was thick and rich, often with a head of fatty cacao butter foam.
The Mayans held an annual festival every April to honor their cacao god, Ek Cuak, which included feathered costumes, incense and the exchange of gifts. Because of its powerful aphrodisiac properties, Mayan couples also drank the sacred beverage on occasions of engagement and marriage.
This was true chocolate, used in its purest form to achieve otherworldly states of ecstatic happiness and connection. If you haven’t ever tried eating raw chocolate, this heart opening experience is not to be missed!
1 cup organic sheep or cow milk (Almond milk is a great substitute for vegans)
2 tbsp. raw cacao powder
1/2 tsp. corn starch
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground chili pepper
1-2 tbsp. honey
• In a small mixing bowl, combine cacao, corn starch and spices.
• Adding a small amount of the milk, whisk into a paste.
• In a saucepan, heat remaining milk slowly over medium heat.
• Remove saucepan from heat, just before it starts to boil.
• Slowly add the paste to the saucepan and simmer until slightly thickened.
• Pour into a mug and add honey to desired sweetness.
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