There is nothing quite like the rich and potent taste of a true, Mayan hot chocolate. It was after watching the movie Chocolat with Johnny Depp and Juliette Binoche that I knew I had to try it out. The movie was amazing (and still one that I watch to this day when I need a good chick flick), and the drink itself was – dare I say – even better!
As a side note, if you are one for films about romance and decadent food as I am, then you may also wish to watch a film entitled Like Water for Chocolate. You’re welcome.
I cannot recall the exact recipe I used when I first tried traditional Mayan hot chocolate, but I received this recipe in an email message from Nick Pollizi at the Sacred Science and knew that I had to share it with you. Nick has spent a vast amount of time travelling the world to gain knowledge about indigenous and traditional healing methods. So if there is a go to resource for your exploration of this traditional hot chocolate, this is certainly where and with whom you should begin.
There are very few foods in this world that delight us the way that chocolate does.
This smooth and creamy “seducer of taste buds” has become so commonplace that many have forgotten its true origins, but we must give credit where credit is due. It was the ancient Maya who invented this mysterious, mouthwatering substance, long before any explorers set foot on the shores of the New World.
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 Maya society, everyone, rich and poor alike, enjoyed a frothy, rich, and mildly bitter beverage made from this sacred seed. This is where hot chocolate, as we know it, truly originated.
Consumed at most meals, the revered drink was quite different from our European hot chocolate – it was thick and rich, often with a head of fatty cocoa butter foam.
Because of its powerful aphrodisiac properties, Maya 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 have never tried eating raw chocolate, this heart opening experience is not to be missed!
Below is a one-thousand year old hot chocolate recipe that I was taught in my travels through Maya lands.
This is one of many treasures that are featured in our Sacred Cookbook.
I hope you enjoy it and share the magic with someone special!
Maya Hot Chocolate Recipe:
1 cup organic goat or cow milk (Almond milk is a great substitute for vegans)
2 tbsp. raw cacao powder
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground chili pepper
1-2 tbsp. honey (depending on desired sweetness)
(Makes 1 serving)
• In a small mixing bowl, stir together cacao and spices.
• Adding a small amount of the milk, whisk into a paste.
• In a saucepan, heat remaining milk slowly over medium heat, making sure to remove just before boiling.
• Slowly add the paste to the saucepan and bring it back to a simmer until slightly thickened.
• Pour into a mug and stir the honey in.
We make this soul-warming treat in my house all the time, and it’s great for chilly days. Be careful though, that raw cacao powder is powerful stuff. Don’t prepare this energizing beverage if you’re hoping to go to sleep in an hour!