How do I make the chocolate drink that the Mayans were famous for?

Question

A rich, thick traditional cocao drink would be excellent

Answer 1

Ick. Liquid grit. I agree with the 1st answerer. You wouldn't like it.

Answer 2

The way the mayans drank it was by pounding the cacao beans (after roasting them) together with corn and peppers. Then they would let this mixture ferment and drink it later on special occasions, at room temperature.

Recipe brought back by Cortez in 1528

· 700 g cocoa
· 750 g white sugar
· 56 g (2 ounces) cinnamon
· 14 grains of Mexican pepper
· 14 g cloves
· 3 vanilla pods
· 1 pinch of aniseed
· One hazelnut
· Nutmeg, grey amber and orange flower water

Recipe by Antonio Colmenero de Ledesma in 1644

· 100 cocoa beans
· 2 chilli's (black pepper can also be used)
· One pinch of aniseed
· " ear flower " (can be replaced by powdered Alexandria roses mecasuchiles)
· 1 vanilla pod
· 60 g cinnamon
· 12 almonds
· 12 hazelnuts
· 450 g sugar

or this updated version,

You need:
- 100 gr of grated plain chocolate
- 600 ml milk
- 1 teaspoon of honey
- 2 drops of vanilla essence
- 1 tablespoon of corn flour or maize flour
- 4 tablespoons of cold water
- a sprinkling of powdered cinnamon

To make:
- In a sauce pan warm the chocolate, milk, sugar and vanilla, stirring all the time
- Do not let it boil
- Dissolve the corn flour in the water and add slowly to the sauce pan, still stirring
- Whisk briskly until it bubbles and serve it hot, sprinkled with cinnamon

Answer 3

It was very bitter---I doubt if you would like it after going to the trouble of making it.

Here's the method

http://www.geocities.com/NapaValley/6454/beverage_recipe.html

Answer 4

They made unsweetened chocolate and they flavored it with peppers.