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This recipe for chocolatl is an adaptation of the early Aztec drink. While it doesn't contain the peppers that gave the Mesoamerican chocolatl its fire, it is prepared in the traditional way. The corn acts as an emulsifier for the chocolate as freshly ground chocolate can separate. From this recipe we get a sense of the way Mesoamericans used vanilla as a flavoring, and though it may sound odd to some of us to use corn in a drink, it's really quite good.
Ingredients:
1/4 lb. cocoa beans, dark-toasted
1/4 cup dry corn, toasted and soaked overnight in 1 cup water
1 Mexican vanilla bean
1 cup water
1/2 cup water
1/4 cup raw honey (or to taste)
1/4 cup water
ice cubes
Metate and mano (flat stone grinder and roller)
Blender and strainer
Presentations goblets.
Traditional Method:
In a dry skillet, toast the cocoa beans, stirring constantly until dark brown and fragrant, about 20-25 minutes. They should be dark brown on the outside and deep, dark brown inside. Cool and peel.
In the same skillet, toast the corn until it is golden brown and begins to pop; stir constantly. Soak corn overnight in a cup of water.
Place a lit alcohol burner or sterno under the metate. The stone must remain hot, so check the flame periodically, replacing burner as necessary.
Grind the cocoa pods between the mano (stone roller) and the hot flat surface of the metate. Repeat process until chocolate is well ground and smooth.
Form three small chocolate tablets (about 1 ounce each) and put them aside to cool. (Do this ahead of time.)
In a small saucepan, simmer the vanilla bean in one cup of water over medium-high heat for about 10 minutes. In the same liquid, melt a chocolate tablet. Stir constantly until it's completely melted. Set aside.
In the blender, grind soaked corn with its liquid at high speed for a full minute to form a smooth, loose paste. Strain. Grind remaining unground corn, this time with 1/2cup water. Strain and discard the leftover mush.
In the blender jar, combine melted chocolate (remove the vanilla bean), corn mixture, honey, and four ice cubes. Blend at high speed until frothy.
Serve in fluted goblets. Simple Method:
Grind cocoa beans in the blender with enough hot water to form a loose sauce.
Toast corn meal instead of corn on a dry skillet and soak overnight.
Blend all ingredients together with icy cold water and use vanilla extract instead of the bean.
Serves 4-5 (2-1/2 cups)
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