Mayan Chocolate Drink

Step 7 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...

Comments

[drabinowitz]

Are you sure that the corn meal is really necessary?

[Clutzie]

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!

[AnachronistCook]

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