Maya Hot Chocolate
Since ancient Maya times cacao and chocolate have been a fruit of great value (and flavor) for Yucatec Maya civilizations. Residue found in an ancient Maya teapot indicated that the Maya and their ancestors were enjoying hot chocolate in 500BC and it’s likely that the cacao tree was being cultivated long before that for currency, medicine and trade.
Here in the Yucatan Peninsula cacao trees have always thrived in our warm and humid climate. On average each tree produces approximately 20 pods that contain the valuable seeds. The ancient Maya used to ferment the seeds and pulp until the seeds turned a rich dark brown. The cacao seeds were then toasted, ground and blended with corn, chili and local spices in a paste to make the traditional spicy chocolate drink. Occasionally they even added psychotropic plants and used the hot chocolate in sacred rituals to talk with their gods and ancestors.
Particularly in the Yucatán Peninsula, Tabasco and Veracruz, the spiced hot chocolate blend was prepared and stored in “tablets” which could be re-ground and dissolved in hot water. Some families in these states still make the homemade hot chocolate tablets, but now they roast the cacao beans and mix them with sugar and cinnamon. It’s sold in tablets wrapped in kraft paper. You might also see commercial brands on supermarket shelves: Ki´Xocolatl, Imperial Chocolate, and international brands like La Abuelita.
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