loading

Mayan Chocolate Drink

Featured
Picture of Mayan Chocolate Drink
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. This instructable chronicles my attempt to make such a beverage.

I feel the need to point out that this is more of a historical experiment than a recipe. The results will most likely not be to the taste of modern people. However, if you're interested in experiencing the past through your taste buds (however painful the process ~.^) read on!
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients
First of all, we need to gather our ingredients. We need:
- 1/2 cup raw cocoa beans
- 2 medium sized dried chilis
- 1/2 tsp cinnamon
- 1/4 cup cornmeal
- ~6-8 cups water
- honey to taste (optional, and not entirely accurate)

This will make about 4 mugs worth of the concoction. I made it a mug at a time trying to refine the recipe. More on that later.

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. Grinding sticks in a mortar and pestle is hard as heck, and trust me, you'll be doing enough grinding. (Also, I'm not sure cinnamon is entirely accurate, but I'm not going to sweat that now)

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. The package billed them as a "raw superfood" so I tried one raw. I don't recommend it... Moving on...

Step 2: Roasting the Cocoa Beans

Picture of Roasting the Cocoa Beans
P5220329.JPG
Because these cocoa beans are raw, we need to roast them before we use them. 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. I put the beans in a frying pan over medium high heat for about 5-10 minutes, tossing occasionally. 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. Kind of like chocolate and wine).

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.

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.

Step 3: "Peeling" the Beans

Picture of
P5180321.JPG
Now that the beans have been toasted, we need to remove the outer layer of papery material. It's not really like the shell of a nut, more like a thicker version of the "paper" on a peanut. You should be able to remove the paper easily with your hands. Sometimes it helps to press a bit on the sides of the bean to crack the paper a bit. Some of the beans paper probably already split during toasting.

The beans in the main picture here have been "peeled". These are the ones that stayed whole. Many of them, however, will probably fall apart as you are shelling them. 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. If they're *all* falling apart though, chances are you over roasted your beans, and you may end up with a burnt-tasting result.

Now on to grinding...

Step 4: Grinding

Picture of Grinding
P5220332.JPG
P5220333.JPG
This is where my recipe gets a little strange, all because of the fact that I'm working with a rather tiny mortar and pestle. In order to get all of my ingredients ground up, I proceeded thusly:
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. I didn't grind it super finely at this point, just got them mashed up enough to mix with the other ingredients. The result looks a bit like pale coffee grounds, and oddly, it kind of smells like it too.
I then ground up the peppers, and added them to the ground cocoa beans. Grinding the seeds is a pain. This takes some elbow grease.
I then added the cinnamon. If you're doing things the hard way, I guess you'd grind the cinnamon at this step too.
I gave the crushed up cocoa beans and spices a good mix.

Step 5: Grinding Some More...

Picture of Grinding Some More...
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. That will explain why the pictures show such a small amount.

I took 2 tbsp of the ground mixture and put it back into my mortar and pestle along with 4 tbsp of water. (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. 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). I used boiling water, but by the time I was done grinding it was lukewarm anyhow, so I'm not sure it matters.

Then, I started grinding. And grinding. And grinding some more. 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. Eventually, I got something reasonably smooth.

Step 6: Cooking the Concoction

Picture of Cooking the Concoction
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.

I brought it to a boil, then simmered it on medium heat for 15 minutes, stirring it almost constantly. At this point, it smelled really nice, and I thought maybe, just maybe, with enough honey, it would be palatable.

Step 7: The Froth... Or Not...

Picture of The Froth... Or Not...
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.

Well. I could not get this stuff frothy for the life of me. I tried pouring it back and forth between pot and mug, and that mainly resulted in a huge mess in the kitchen. I tried varying the amount of cornmeal to change the thickness a few times. No froth. I tried to cheat by whisking the mixture. Nope. Nothing I did could make this stuff frothy.

It is possible (actually it's quite likely) that my recipe is entirely wrong in its proportions. It is also possible (and also quite likely) that my technique is lacking. In any case, I am out of time and cocoa beans, so I will leave you with my conclusions about the flavor...

Step 8: Conclusion

Picture of Conclusion
It. Tastes. Terrible.

Really, it does.

It's bitter as heck, burn-your-throat spicy and it has the texture of runny grits. 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. Adding the not-so-accurate-but-possible honey for sweetness helps only slightly.

All in all though, it was an interesting experiment, and I got to try something that the ancients may have drank. Perhaps they enjoyed it. Perhaps they choked it down for medicinal or ceremonial reasons. In any case, though I had fun, I don't think I'll be making this "recipe" again ;)
1-40 of 62Next »
JohannesM28 days ago
Gebcas4 years ago
Not really accurate men
it was actualy the aztecs who made it first

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]

Pedram PeteB3 months ago

Hahahaha.... This cracked me up so much to read! It's nice to know I'm not the only nut case out there obsessed with this kind of thing. 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). Then came home to look up instructions, advice, &/or recipes for making old school Aztec &/or Mayan chocolate drink! (Like you I realized it might suck AND also planned on grinding the beans in my glass mortar and pestle). 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'll try to remember to report back and tell you what I ended up doing, and how it came out).

Btw... 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.

Like: www.thegoodbuy.com/products/stainless-steel-nutmeg-grating-cylinder

grinder.jpg
ben.caleb5 months ago
I eat raw cacao beans every morning. No drink or added stuff. I peel and chew. It was bitter at first. I've grow to love the taste. It's pure chocolate after all. My nine year old daughter eats one with me most mornings as well. So ignore the author. (-: this is a fine food to eat plain b
jerami1 year ago
Coming from a brewing perspective - I feel a secondary fermentation process would drastically change the dynamic of the drink. 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. 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). 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.
agrady19951 year ago
Ok bare with me. The recipie sounds good, except the cornmeal. You need a very liquidius drink to be able to froth it. But it has to have something basic (soapy) to make bubbles. So the corn meal balances the pH. 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. When it's ready you should be able to break it up like dry cooked rice. Take this, and let it dry further after being spread out on pans. 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. This keeps the taste and gives the froth. But I believe there was blood in it from a sacrificial animal. I'm site that effects the taste, but I'm not going that far. Let me know!
BrenBren3 years ago
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). Not sure what is more historically accurate, but Mexican Atole uses masa.

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! 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. Maybe it's worth a try?
lvilla74 years ago
A+ for the effort and willingness to go through the whole experiment.
Some ideas:
1.- Roast cocoa beans at a lower temperature for a longer time. Burnt beans will taste bad. 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. Some are smoky, some add color, some are very hot.
3.- Use just a little corn flour or masa so it won't thicken too much
4.- to make it froth in Mexico we use a molinillo or Mexican Whisk (see pic). It is moved between the palms of your hands and will surely make it froth. 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!
800px-Molinillos.jpg
acoleman34 years ago
very interesting. i may like it actually cus i like flavors such as this. i remember back in job corps, they had packets of hot chocolate and id put a couple dashes of tobasco in it to give it some "kick". i loved the humor you put in this and good show on your procedures.
godbacon4 years ago
I love it!

I think your meant to let it stand for a day.. (ferment) add a pinch of yeast or leave it on the porch in the wind.

oh and cooking over an open fire would add a bit of smoke and wood ash (alkaline) to mellow out the acids and help convert the corn.
things cooked out doors taste different...

love it!
Glomgrey (author)  godbacon4 years ago
hehe somehow wood ash doesn't sound that appetizing either ;)
sendai4 years ago
Just a quick note the people, culture, food, etc., are Maya, while the language is Mayan. It's an interesting somewhat obscure linguistic quirk. :)
drabinowitz4 years ago
Are you sure that the corn meal is really necessary?
clara274 years ago
Well, you almost got it right, except for the lack of vanilla and a few other spices.

And yes, it´s suppose to tasts bad. It wasn´t until some nuns in a convent added the cinammon and the sugar that this drink began its road to stardom.

And the frothing won´t work unless it has the most important ingredient, supplied later by the french: milk.

Today the drink does not contain chilis or cornmeal. That would be closer to champurrado--made with cornmeal, chocolate and brown sugar.

And the chili and spices mixed with chocolate and sugar make Mole, a dark sauce served over chicken and pork meat.

Nevertheless, it was a good try and an entertaining read.
scintnl4 years ago
Mayans did not have cinnamon. They did have honey from stingless bees (they bite, though). Sweetening with fruits would ferment the concoction quite rapidly in the jungle heat.
They did have vanilla and corn flour. Corn flour must have been used the same way as in atole.

Chocolatl is a Nahuatl word, not Mayan. The Mayan word was cacao.

Very interesting instructable.
Thanks for the info. Love getting the history of words. :)
Glomgrey (author)  scintnl4 years ago
Yes, the cinnamon thing was kind of a howler on my part >.< I didn't think too hard about it until after... Kind of like having a "medieval feast" with turkey heheh
Broom4 years ago
Kudos for trying! I've always wanted to. Obviously, they didn't drink a wretchedly bad brown goo, so there's got to be a trick to the proportions, prep... or maybe the Spaniards just got it wrong somehow (forgetting to mention the ton of cream and honey would do it!).
yoav1154 years ago
About the Chillies..
there is a Chilli called Mulato pepper, and it is not very hot, You can get it between mild and medium.
and about The corn meal, They had many types of corn, and one was right for this..
I love the attempt !
For what do we live otherwise ??
Glomgrey (author)  yoav1154 years ago
haha thanks, I wish I would've had a more successful attempt to put up, but I ran out of beans
kiminou4 years ago
To "grind" cinnamon, I use a microplaner. It works well and the aroma of freshly ground cinnamon is divine.
Great tip... I use a small coffee grinder for cinnamon and other spices (Alton Brown is my hero) and a microplane for nutmeg.

On another note- great instructable... I'm actually looking forward to trying this! I just need to find raw beans, or would nibs be better?
Glomgrey (author)  HowlinPreacherMan4 years ago
Depends on your definition of "better" ;) Nibs would probably be easier since you wouldn't have to deal with the roasting and peeling. I tried to find raw beans because I wanted to experience the whole process.

I was actually surprised at how easy they were to find, I don't live in a very big town but the one health food store we have (called Nutters) actually had some.
I figured health food stores would be the best bet on finding raw beans (or nibs... whatever)

Thanks!

Oh, and I voted for you :-)
Glomgrey (author)  HowlinPreacherMan4 years ago
Thanks :)
Glomgrey (author)  kiminou4 years ago
:) I would like to buy a microplaner one of these days... It's also a case of the above mentioned authenticity masochism (though as I mentioned, I realized when I was done that cinnamon probably isn't authentic anyhow! Not as well research as most of my projects, I'm mostly an Ancient Rome/Medieval Europe nerd).
bowmaster4 years ago
It may not taste good, but these would be an antioxidant bomb. If you drank a cup of these a day you'd live forever.
Glomgrey (author)  bowmaster4 years ago
I suppose that's the point of the raw cocoa beans too, I like bitter chocolate, but there's only so much bitter I can take :)
Clutzie4 years ago
This has been a most entertaining read. I was wondering however, if a coffee grinder wouldn't have been a better fit than the mortar and pestle gimmick. (I, for one, am not so masochist – and I'm pretty sure the Mayan would have done likewise… had they had a socket to plug their mill into).
Another thing: did you strain this concoction? This will certainly make it less harsh.
Anyway, glad to see you did not go blind or anything ;-) Nice job!

Glomgrey (author)  Clutzie4 years ago
Whether or not a coffee grinder would've worked better, I don't have one hehe

I did try straining it in one of my attempts... perhaps the cloth I was straining it through was too fine, but it seemed to take out most of the chocolate along with the lumps, and what I got looked kind of like dirty water
cbrannan4 years ago
good trial run! You might be after Champurrado - which is much tastier, and is the modern version of the ancient oirginal you attempted. Please note that using Masa(or Masa Harina) is THE corn based flour you would need to use, not yellow cornmeal/flour we in the states are used to seeing. And for those who wanna give this ancient drink a shot as our friend did, try grinding your beans and chiles in a coffee bean grinder. I keep one for my beans, and one as a whole spice grinder. (just make sure its a decent brand and not a cheap one, its does make a difference in the power). I'm a Chef, (I received my formal education at Le Cordon Bleu and was also a Head Chef of a Mexican restaurant where I made many Mole's from scratch (hence the info on the grinder trick) Good job! Great pics! Thanks!
Glomgrey (author)  cbrannan4 years ago
Ah, yes, Masa is a finer grind, isn't it? that would probably improve the texture a lot :) I'd use the excuse "but they didn't have a way to grind it that fine..." but I've learned not to underestimate the ancients... it's amazing what a little (or a lot) of hard work can do!
KatAndo4 years ago
This was a hilarious and wonderful read. I like how you think :)

Thanks for putting it up, regardless of the flavor.
orgotloth4 years ago
Traditionally it is sweetened with a tropical fruit (i suggest mango)

On a further note, the name of this drink is chocolatl. It also commonly contained chicken or beef broth.
Actually this sounds more like Atole...Chocolatl was the Aztec version, and typically would not have used any sweetening agent...at least that is my understanding.

And the only reason I know this is we are currently in a home-school co-op on pre-Colombian civilizations and just finished studying Mayan culture and we made this (we left out the chiles to make it more kid-friendly)...everyone loved it! We used a Mexican brown sugar as a sweetener...
fair enough, he does say Mayan and not Aztec, they are rather similar though.
you also need vanilla
Glomgrey (author)  orgotloth4 years ago
Vanilla might have helped the flavor a bit too :P
1-40 of 62Next »