It is good. :) And I am sure that just as there is no single recipe these days, they had many cocoa enjoyment recipes because they knew the plant for a long time and used it in different ways. You're definitely right about the beans being fermented, that's how they get the fleshy outsides off them after they're harvested, so they had already gone through that fermentation process by the time I got them. The recipie sounds good, except the cornmeal. What they did use was:chili peppers, maguey sap (aguamiel) or honey, vanilla beans. - honey to taste (optional, and not entirely accurate) If I ever come up to Alberta Canada I'll have to track you down and take us out for a bad ass cup of REAL hot chocolate. I tried varying the amount of cornmeal to change the thickness a few times. Coming from a brewing perspective - I feel a secondary fermentation process would drastically change the dynamic of the drink. 8 years ago Agua de chaya. They will probably make some little crackling noises throughout the cooking process, but if they start to "pop" and jump out of the pan, you should turn down the heat. 2. Then it will be very easy. I used boiling water, but by the time I was done grinding it was lukewarm anyhow, so I'm not sure it matters. You should be able to remove the paper easily with your hands. Let me know! Inspired by the movie, "Chocolat"! 3 years ago Mayan Hot Chocolate drink recipe 2 cups of boiling water 1 chile pepper cut in half remove seeds with gloves..or just skip this step if ya got sense. Don't knock it till you've tried it. Advertisement. You only need a few ingredients to make this healthy hot chocolate recipe: Raw cacao powder – The most pure form of chocolate, cacao is packed with antioxidants, fiber, and magnesium. This destroys the the molecular structure, lowering the nutritional value. It is an Old World plant. Only the elite of Mayan society could afford to drink it as the seeds were used as currency. The results will most likely not be to the taste of modern people. *grrr*) Then add the powdered sugar and vanilla and stir. $10-30 dollars. With this rich Mayan Hot Chocolate, one is more than enough to satisfy that craving for a comforting chocolatey treat! First, I ground up all the cocoa in batches of a few beans at a time in my mortar, transferring the results to a separate bowl so that I would have space to grind more. Recently, I visited Mexico, Jukatam and also learned about the local brewing of cocoa making and found out, that they left all of this pounded mixture to ferment and then consumed it. Everything in this Three sources of meat existed for the Mayans: they could find meat through hunting, they could exploit the resources available in waters such as fish, or they could domesticate animals and get meat from them.. Mayans exploited all three sources whenever there was a need for meat. It is also possible (and also quite likely) that my technique is lacking. From this point, because of my tiny mortar and pestle and for the purposes of experimenting with the recipe to try and get it "right" (and also, the fact that nobody could stomach more than a couple of sips of this stuff :P), I made the recipe in quarters. 32.6 g For the Maya, the cacao beverage was a treasured drink of the ruling class, and a treat to families who cultivated cacao in their home gardens. Directly sourced from the farm. This recipe uses pure cocoa and several spices, including chili peppers. That is why it was difficult. (Like you I realized it might suck AND also planned on grinding the beans in my glass mortar and pestle). A delicious recipe for Mayan Chocolate, with Goldschlager® cinnamon schnapps and creme de cacao. (Be careful of how much raw cacao you use – this stuff can be potent! Pork is cooked on slow fire, combined with orange juice and vinegar, and garnished with onions. Did you make this project? We like sourcing our raw cacao from trusted organic brands like Big Tree Farms and Navitas Naturals. - 1/4 cup cornmeal Scroll down for the step by step photos! So the corn meal balances the pH. Heat the rest of the 4 cups of milk in a double-boiler or a saucepan over medium. - “The Chocolate Priestess” - Trustee of the Ancient Mayan Recipe of Cacao. The package billed them as a "raw superfood" so I tried one raw. Ingredients . It is not necessary to sweeten … Buy high quality 100% pure cacao for creativity, health & ceremonies. Total Carbohydrate METHOD 1. 5 years ago 13 ratings 4.3 out of 5 star rating. I had originally intended to roast them over an open fire somehow, but given the (completely understandable) fire ban in Alberta at the moment, I'm doing it on the stove. The atole is not made from our regular cornmeal but from corn hominy flour. hot water (almond milk can be substituted for beginners) 2 Tbsp. It’s been described as ‘more than a food, less than a drug’, and that definitely rings true for modern chocoholics who have those clever ancient Mayans to thank for transforming ordinary little cacao pods into the scrumptious confectionery we know and love as hot chocolate today. If you like, you can put whipped cream on top, add small marshmallows, or add a stick of cinnamon for stirring. No marshmallows needed; this is for grown-ups. Tip They poured the liquid from cup to cup until a frothy foam was created on top. Mayan Hot Chocolate drink recipe 2 cups of boiling water 1 chile pepper cut in half remove seeds with gloves..or just skip this step if ya got sense. Mayan Cocoa. In full sunlight, let dry until moisture is almost gone (just feel it) finally, grind it up further, and use as coffee grounds in an espresso machine. These are the ones that stayed whole. Mayan Meat. In addition, raw cacao has a deeply, darkly round chocolate flavor and contains theobromine, which packs an energy punch without the jitteriness of a caffeine. You made it much too thick here. We could not taste the chilli powder but the Unless you are allergic to chocolate or diabetic, this Mayan hot cacao mix in a jar is totally safe to give out as gifts because not only is it … They made a liquid of crushed cocoa beans, chili peppers and water. The "ear flower" which was cultivated is said to have a "cinnamon and black pepper flavor". But it has to have something basic (soapy) to make bubbles. The cacao plant is believed to have been discovered by the Mayans. So, in the sources I used to research this beverage, it said that the drink was made frothy by pouring back and forth between the pot and the drinking vessel, which served to both add the froth and cool the drink. on Step 8. Fermented to dryness, you could also let it sit for a few weeks to a few months in the jungle heat without worring of bacterial spoilage, and the taste would become smoothier, like a malt taste, as the acids and/or tannins mellowed out. More on the mysteries of cacao below, but first, I wanted to share my favorite sacred hot chocolate recipe. While Guatemala was at one point one of the worlds top cacao/chocolate producers, overtime the economic benefits of sugar cane and coffee caused the cacao industry to suffer and take a back seat. It wasn’t sweet; rather it was a bitter drink. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with spices. on Step 1. I tried pouring it back and forth between pot and mug, and that mainly resulted in a huge mess in the kitchen. I drink at least two hot chocolates with those tiny little packets. Located at the exotic Cozumel Island, The Mayan Cacao Company it´s a place to discover the origins of chocolate in the same land of their creators: The Mayas. Instructions Add milk of choice to a medium-sized sauce pot and bring to a boil. In any case, though I had fun, I don't think I'll be making this "recipe" again ;). It is possible (actually it's quite likely) that my recipe is entirely wrong in its proportions. Grinding the beans: I know an old Samoan lady who makes a drink called Koko Samoa, which is pan roasted cocoa beans that are ground, re-formed, and dried, then later grated into boiling water with sugar; it is delicious! Place cacao powder and spices in a small pot, add water and put over a small flame or low heat. It's pure chocolate after all. That's probably why they had that weird slightly wine-y smell before they were roasted :). I tried to cheat by whisking the mixture. Strain the chili pepper and seeds from the water; return the water to the pot. Yes, the picture shows cinnamon sticks, and my original attempt involved grinding the sticks in my mortar & pestle with everything else, however, unless you are an authenticity masochist (which I occasionally am) I recommend using ground cinnamon. Mayans dubbed cocoa as “the food of the gods” and the most popular way of consuming cocoa was to make a chocolate drink … But I believe there was blood in it from a sacrificial animal. Maya Gourmet Cooking Yucatan recipes - Raw Food Recipes, Delicious yet healthy and fill with nutrition value, these Maya cooking recipes and Fusion Mayan Cuisine are gourmet treats sure to become some of your family's favorite ways to deal with stress, cravings, low energy, etc. Well. First, if you were to brew this, you would need to add enzymes, and a sugar or starch (such as the corn) to make it ferment. From now on, flavours and textures would be added - with a range of options, reflecting myriad regional How to Make Spicy Hot Cocoa – Step By Step Photos. The beans became Aztec currency, and though their money really did “grow on trees,” the drink was a luxury few could afford. Ingredients . For example, such a drink was also given to women giving birth. They drank it cool. It was brewed with various spices and drank unsweetened as part of ceremonies. i may like it actually cus i like flavors such as this. Make 2 small servings, 1 large. Grinding the seeds is a pain. It is supposed to be bitter, not super sweet. My class mostly enjoyed this hot chocolate. Thanks! fashioned after aztec and mayan hot chocolate thickened with masa. Now that the beans have been toasted, we need to remove the outer layer of papery material. Not too long; you don't want to be forced to use a knife and fork. Eventually, I got something reasonably smooth. Traditional Mayan Cacao Recipe. This is optional. 10 %, (dissolved in 1 tablespoon of water) (optional) or 1 teaspoon, (dissolved in 1 tablespoon of water) (optional). This cracked me up so much to read! 9 years ago Healthy Hot Chocolate Recipe Ingredients. That's what it is about foaming. Cacao are the seeds of the fruit produced by Theobroma cacao, an evergreen tree of the rainforest believed to be native to the circum-Caribbean (Central America and the northern countries of South America). Then, I started grinding. very interesting. to taste. options. The nobles back then had a special drink made from ground cocoa beans, peppers, corn, and honey. (if you're doing the whole batch at once, just do this in batches, or all at once if you have a huuuge mortar & pestle. Pinch of chilli/cayenne; Natural sweetener of your choice such as honey, agave syrup, cane sugar, etc. We love MALK) 2 Tbs raw cacao powder. poor baby, you need to scrape cinnamon lengthwise. The result looks a bit like pale coffee grounds, and oddly, it kind of smells like it too. 17. The beans in the main picture here have been "peeled". I made about 3 complete batches of this stuff and varied the proportions in each mug slightly (so that's 12 total attempts) and none of them were really palatable. In all, you should end up using the whole ~1/2 cup cocoa mixture and 1 cup of the water if you're doing the whole batch). It. 12 oz is enough to share, but if you have to drink it all yourself you wont be complaining, we promise. ♡ This rich, delicious, and kicky hot chocolate might make you abandon your traditional ties. that alone could ruin the whole thing.2.- Use just a little chile, and bea in mind that there are many different types of chiles. You need a very liquidius drink to be able to froth it. Is not a museum, is an interactive place in which you become in an explorer of the history of the most popular food in the world. First of all, we need to gather our ingredients. 8 ounces bittersweet Maya Kakaw or Xocoalt (chocolate paste) or. Some of us really loved the cinnamon but not everyone. Ingredients: 2 cups fresh brewed hot coffee (you can also make a coffee-free version by using hot water + cacao or an herbal coffee... 1.5 TBSP. Kind of like chocolate and wine). raw cacao powder 2 Tbsp. In a small bowl, stir together the cocoa powder, brown sugar, cinnamon, and cayenne. If you aren’t using a scale, 2 oz of cacao is about 6 tablespoons of chopped cacao. I then added the cinnamon. on Step 4. I think they add spices to keep them from getting sick while drinking it. They did not cook it. I could not get this stuff frothy for the life of me. It was much rougher texture than you have. First of all, we need to gather our ingredients. Warriors drank it instead of alcohol because a warrior drinking alcohol was considered dishonourable. Nothing I did could make this stuff frothy. achiote, "sacred earflower"(Cymbopetalum penduliflorum), ground sapote, corn, “string flower,” “popcorn flower”. Adding the not-so-accurate-but-possible honey for sweetness helps only slightly. Place cacao in a blender, pouring 4-5 oz. All in all though, it was an interesting experiment, and I got to try something that the ancients may have drank. It makes this recipe rich and chocolatey, but good for you, too! Measure out 4 cups of milk. The resulting paste forms a wet, viscous brown dough. It was bitter at first. The second reason I'm so happy about this recipe is because it's the first time in many many moons that I can drink … More on that later. Tweet. The cold pressing procedure process preserves the living enzymes in the cacao but removes the cacao butter (the fat). Scan me to take me with you . The Recipe . No drink or added stuff. Because these cocoa beans are raw, we need to roast them before we use them. - 1/2 cup raw cocoa beans on Introduction, I'm no food historian, but this was on Wikipedia: The first chocolate beverage is believed to have been created by the Maya around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD.[2]. Continue stirring on the heat until it's to your desired thickness. Chocolate was first cultivated by the Ancient Mayans, however the way they consumed it was not much like the sweet treats we know today. Their preferred method of consumption was a thick, bitter, frothy drink served cold. But my point is that to grind the beans, she uses a glass bottle full of water and a tupperware container - says it works way better than a mortar and pestle. Easy . The resulting paste forms a wet, viscous brown dough. Nope. Once everything was ground into a smooth, thin paste and I never wanted to grind anything ever again, I put the mixture into a saucepan along with the remaining water and the cornmeal. https://www.breakfastcriminals.com/mayan-mocha-coffee-recipe honey Share it with us! And grinding. on Introduction. per cup of heated milk for a spicy yet heavenly Mayan drink. Poc Chuc is a popular Mayan dish. I read about your Maya cocoa making experiment and got a lot of fun. Make 2 small servings, 1 large. It is pretty different from what you used. https://ceremonial-cacao.com/.../mayan-spice-100-ceremonial-cacao-drink I got a couple handfulls of roasted but not peeled beans from this artisan "single source" chocolate maker guy at a fancy farmers market I go to (for free I might add). I should point out that I'm not an expert at roasting cocoa beans, but after several attempts and burning quite a few beans in the oven, I found this to be the most successful method. Time: 45 minutes Number Of Ingredients: 8 Ingredients: cacao,masa harina,whole milk,honey,ground cinnamon,salt,pure vanilla extract,cinnamon sticks Steps: https://www.twinkl.com/resource/t2-h-5123-new-maya-tortilla-recipe Preparation method is simple, rice , water, cinnamon , milk and sugar mixed. I didn't grind it super finely at this point, just got them mashed up enough to mix with the other ingredients. Traditional Mayan Cacao Recipe. (Careful, it could splatter - I found out last night. Tip Tip But you could also use a wooden whip that it today called a "molinillo". 12 oz plant based milk of choice, unsweetened (try coconut, cashew or almond. Cacao, the simple bean native to South and Central America, is today a staple of food across the world, giving us such delicacies as milk chocolate, hot chocolate drinks, and chocolate chip cookies, and altogether responsible for over 20.1 billion dollars in sales in the U.S alone. They did not have cinnamon. I … Mayans placed a very high value on cocoa beans. Add the cocoa/flour/spices mix to the hot milk in the double-boiler. They are rough grooved ceramic.They are called suibachi. To make tejate, the corn, rosita de cacao, mamey seed, cacao, and any other additions are ground together in a molino with a bit of water. . The flavor is very rich and aromatic, like a dark perfume. I've grow to love the taste. Mayan Mocha Coffee that has been called “the most delicious drink in their life” by those who’ve tried it. Ingredients: (makes 1 serving) 10 oz. This keeps the taste and gives the froth. According to Mayan writings and artwork, cacao was even accepted in marriage dowries. And wondering why on earth I'd decided to attempt such a recipe when I was pretty sure it was going to taste awful anyhow. 5 cups of milk (or cream) 1 vanilla bean, split 2 or 3 cinnamon sticks 8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces Add sugar or honey to taste Cocoa beans wouldn’t grow at the heart of their civilization, the dry highlands of central Mexico, far from the Mayan rainforests, so they forced the Mayans to trade and pay taxes in cocoa beans. Stir constantly to keep it from burning. It is moved between the palms of your hands and will surely make it froth. You need a different sort of mortar and pestle. No froth. alcohol. The ancient Mayan’s discovered the cacao plant and named it Theobroma cacao. Slow-cooker hot chocolate. Is not a museum, is an interactive place in which you become in an explorer of the history of the most popular food in the world. I made it a mug at a time trying to refine the recipe. Sorry grinding it wasn't successful, the stuff is darn hard. That will explain why the pictures show such a small amount. Old texts and images on vases show that paste of roasted cacao was mixed with water, chili peppers and cornmeal to be poured between pots until covered with a thick foam. Maybe it's worth a try? You will find it much more palatable and frothy if you use milk in staid of water (also that's how the Olmecs, Mayans, and Aztecs did it). This takes some elbow grease. Raw cacao even contains more antioxidants per 100 grams than the famed goji berry. CACAO NIB MASA DRINK. The end result would probably knock your socks off because it would not only contain all of the above flavors, and have some alcohol content, but you will end up with a zesty frothiness created naturally gases (co2) which are a byproduct of the fermentation process; and you could ferment it to taste (leaving an optimal amount of sugars). Online about $20-40. very different; posted by request. It is native from the state of Yucatan. MCT oil (use coconut oil if you don’t have MCT oil) 1 tspn. (Be careful of how much raw cacao you use – this stuff can be potent! Take this, and let it dry further after being spread out on pans. With that in mind, we created a spicy Mayan cocoa powder so you can enjoy a version of this traditional drink at home. Some ideas:1.- Roast cocoa beans at a lower temperature for a longer time. The Maya adorned their vessels with images of cacao pods and images of cacao drink preparation, and cacao drinks were associated with prestige, similar to how fine wine or champagne is seen today. It is called masa in Mexican stores. 3 cups boiling water. T here isn’t much as comforting as a cup of hot chocolate on a grey winter day. on Introduction, Reply Masa is different from cornmeal in a couple ways, obviously it's much finer, but it's also made from Hominy (nixtamalized corn) which has quite a different flavour (ie the flavour of tamales or corn tortillas). 1 to 2 cinnamon sticks. I peel and chew. 1/2 oz Goldschlager® cinnamon schnapps 4 … It's not really like the shell of a nut, more like a thicker version of the "paper" on a peanut. And after you have that all heated up and mixed, turn the heat off, and put it in a sterile environment (so no mold) for however many hours it takes (with air acess breeze if possible) to become dry or pasty, like a thick dirt. This instructable chronicles my attempt to make such a beverage. and “heart flower”. A modern approach woudl be to use a Moulinex type submersible blender.While most historians say that chocolate was consumed in a wasy similar to what you made, others say that honey or agave nectar was used to sweeten it.Good Luck! 1 year ago. Rich and Spicy Mayan Drinking Chocolate . Mayan Mocha Superfood Coffee Recipe with Raw Cacao. Make your own ceremonial cacao drinks and traditionally inspired drinking chocolate. 3 tablets Mexican unsweetened chocolate, cut into small pieces. Perhaps they choked it down for medicinal or ceremonial reasons. For a single serving you can also place the discs in a mug, and then blend with a handheld milk frother, which requires less cleanup. In ancient times, Maya never mixed the cacao bean paste with milk, instead they used hot water; it was the Spaniards in Colonial times that began to add milk, cream, and sugar to the cacao paste to create a soft creamy taste similar to current hot cocoa. Also lists similar drink recipes. A+ for the effort and willingness to go through the whole experiment. Glyph for the cacao pod in the Mayan script, pronouned ka-ka-ua or kakaw. Take a hot mug of cocoa to the heights of luxury with this super decadent recipe that combines double cream and whole milk with three types of chocolate 10 mins . cacao … Vegetarian . on Step 6. If you prefer a slightly thicker drink, you can add the optional cornstarch/water mixture now. Not sure what is more historically accurate, but Mexican Atole uses masa. 3 years ago I took 2 tbsp of the ground mixture and put it back into my mortar and pestle along with 4 tbsp of water. Colonists discovered the cacao drink and brought it back to Europe where it became a fashionable drink among the high society. While the meat is cooking. It's nice to know I'm not the only nut case out there obsessed with this kind of thing. Cocoa was used by the Aztec and Mayan as a sacred drink. At this point, it smelled really nice, and I thought maybe, just maybe, with enough honey, it would be palatable. If that happens, use a hand blender to smooth it out. - “The Chocolate Priestess” - Trustee of the Ancient Mayan Recipe of Cacao. 9. on Introduction, it was actualy the aztecs who made it first, Reply Like: www.thegoodbuy.com/products/stainless-steel-nutmeg-grating-cylinder, I eat raw cacao beans every morning. If they added it to atole (a thin cornmeal drink) they added it after the atole was made. 3 years ago Easy . Step 2: Roasting the Cocoa Beans. When all the cocoa and flour are a paste (no more dry flour,) add the remaining spices (sugar, nutmeg, cloves, peppers, and cinnamon). This will make about 4 mugs worth of the concoction. Mayan vase depicting a woman pouring a frothy cacao drink (Princeton vase, AD 670-750). This is easy to make, with the option of many different ingredients, using water or … So if you’d like to adhere to the most traditional preparation methods, use the same directions as above, but leave out the coconut oil or ghee. Cacao drinks were included in celebrations and cacao often sealed the deal on important transactions. Measure out 4 cups of milk. Cocktails. The only ingredient that I anticipated having trouble finding was the raw cocoa beans, however I found them quite easily at my local health food store. ... Top with squirty cream and marshmallows for a truly decadent drink 5 mins . Mix the cacao, cinnamon, cayenne pepper and vanilla essence together in a mug. And grinding some more. Sacred Hot Chocolate. (-: this is a fine food to eat plain b, 7 years ago To make tejate, the corn, rosita de cacao, mamey seed, cacao, and any other additions are ground together in a molino with a bit of water. Try not to overheat the drink… It is much easier not to add water at this point! 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. Place onions and 2 tablespoons oil in another pan to sauté until it … honey Known as “the drink of kings”, it is said to have helped keep Carlos IV freshen up. The traditional recipe for ceremonial cacao does not include an added oil. hot water (almond milk can be substituted for beginners) 2 Tbsp. - ~6-8 cups water I'd have gone with the ground cinnamon from the get go, but if you are going to "grind it" on your own forget the pestle and go with a simple metal grinder like the kind used to take the rind off citrus. They were among the first to discover cocoa and to use it in various ways as a part of food. In ancient Mayan culture cacao was revered as the drink of the gods. https://recipes.howstuffworks.com/food-facts/history-of-chocolate1.htm We love MALK) 2 Tbs raw cacao powder. Use 1 heaping Tbsp. 5 years ago I put the beans in a frying pan over medium high heat for about 5-10 minutes, tossing occasionally. Heat the milk until hot, but not boiling. (I'll try to remember to report back and tell you what I ended up doing, and how it came out). Really, it does. However, if you're interested in experiencing the past through your taste buds (however painful the process ~.^) read on! Now cinnamon is used but then it would have been allspice and ear flower and vanilla. I ndigenous Maya people still drink the following ancient hot chocolate recipe. ;D. When the cocoa is ready (it takes about 10-15 minutes until the flavor and heat level are *just right*), strain the cocoa in a fine sieve to remove the cloves and cinnamon pieces. Tip https://thegentlerebel.com/recipe-for-theobroma-drink-of-the-gods We need: You can tell when they're done because they get just a bit darker and start to give off a subtle toasty-cocoa smell (the raw beans smell... odd. Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. The traditional recipe for ceremonial cacao does not include an added oil. Then came home to look up instructions, advice, &/or recipes for making old school Aztec &/or Mayan chocolate drink! This is all that is needed to take cocoa from “yum” to “warm fuzzies all over”: 1 Tbsp unsweetened cocoa powder, 1 Tbsp brown sugar, 1/4 tsp cinnamon, and 1/16 tsp cayenne pepper. Cacao is not the same as cocoa, which is roasted a high temperature. raw cacao powder 2 Tbsp. However, recently the Guatemalan chocolate industry has been making a significant comback, and now the country is home to over 9,200 cacao farms, and produced over 10,500 tons of chocolate annually. The Mayans have been drinking chocolate as far back as 2600 years. Located at the exotic Cozumel Island, The Mayan Cacao Company it´s a place to discover the origins of chocolate in the same land of their creators: The Mayas. Perhaps they enjoyed it. I then ground up the peppers, and added them to the ground cocoa beans. Sometimes it helps to press a bit on the sides of the bean to crack the paper a bit. Grab a bar of cacao and use this recipe to make your own ceremonial cacao drink. It was called xocolatl. 5 cups of milk (or cream) 1 vanilla bean, split 2 or 3 cinnamon sticks 8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces Add sugar or honey to taste Pour the milk into a glass container and microwave at full power until it begins to boil (about 2 minutes). i loved the humor you put in this and good show on your procedures. Gently stir until water becomes warm, add coconut cream, oil and nectar until all ingredients are melted, keep stirring until they are also well blended. Brew up, consume and enjoy the heart-opening effects of cacao today. If you add milk too fast, you get clumpy cocoa. Terrible. - 1/2 tsp cinnamon Grinding sticks in a mortar and pestle is hard as heck, and trust me, you'll be doing enough grinding. They come very big if you want them. You can get them in Mexican stores or online. That is why it would not foam. You can buy stone ones. When it's ready you should be able to break it up like dry cooked rice. Mayan Chocolate recipe. It is not hot cocoa. It's very nice that you've tried it. raw cacao powder or 1.5 TBSP ceremonial cacao paste (even better!) 3. on Introduction, 9 years ago 27%. The picture with the bowl shows all the broken pieces that resulted from the same process... Now, no matter what, some of your beans will probably fall apart. Sacred Hot Chocolate.