It’s that time of the year again – where the cold chill makes you crave something warm – and full of chocolate. Chocolate comes from the Cocoa Beans, which we have evidence was cultivated for food as early as 1500 b.c.e. Our journey around the world with food (throughout the seasons) has gotten us to North America, in the winter – which we felt like we had to celebrate with Xocolatl – Also know as Aztec Cocoa or Mexican Hot Chocolate.
This recipe is so simple; but we played around with it. We know from Archaeological records and the meticulous documentation from the Spanish, that the drink was made with Cocoa, chilies and water; mixed back and forth into a froth. The Mayans treated this as a drink for all, whereas the Aztecs saw it as a drink only fit for the elite.
However, this wouldn’t be a fun, Pre-Christmas blog, with us just doing the bare minimum traditional? No, here at Dining Through Time, we put the experiment into experimental Archaeology. So with that, we whipped up 4 different versions, did a taste test and picked the best one for the blog. Want to watch the taste test? You can see it here on YouTube, below.
4 out of 5 stars
So, this may be weird – but I really enjoyed this. The slight bite of the chilies, paired with the sweetness the corn and vanilla extract gave; I’d actually drink this more than just this once.
0 out of 5 stars
My review is short and simple, and if you watched the video that is up on YouTube then you already know what it is. This is a strong nope for me. I will never try this again. 0 out of 5 cocoa beans for me.