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Step 8Conclusion
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 ;)
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 ;)
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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!
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.
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 ??
Thanks for putting it up, regardless of the flavor.
That being said, I tried it without cornmeal in a couple of my trial runs, and it wasn't all that nice then either, in fact the bitterness was even more pronounced.
I would think cornflour might be better than cornmeal, as it is ground much finer. I truly admire your diligence and persistence, honestly it LOOKS great in the photos. All that work deserved a vote imo.