Kakaw Ujol (KA-kaw OO-hol)
Traditional Mayan Cocoa Drink
Savor a taste of ancient Mesoamerica with this authentic Ancient Mayan Hot Chocolate. Rich and deeply flavored, this traditional beverage connects you to the long-standing Mayan tradition of cocoa preparation, celebrated for its invigorating properties. Chocolate lovers will find a truly rich deep bittersweet chocolate flavor with a pinch of soft chili pepper touch enhancing the deep aroma of this pure and authentic traditional hot chocolate. Remember, the quality of the Kakaw or cacao paste, you use, makes all of the difference when it comes to nutrition value, aroma and flavor. Pure organic cacao butter is filled with antioxidants and mood smoothing polyphenols that aid a healthy body. If you find Maya hot chocolate a bit too strong and unfamiliar, just exchange the traditional use of water for milk, but then you will have altered that which makes a hot chocolate an authentic hot Maya drink. Great to revitalize the senses and energize your mind!
Recipe Directions
In a large saucepan over medium-high heat, add the cinnamon sticks to boiling water.
Cook until liquid is reduced to 2 1/2 cups.
Remove cinnamon sticks;
add the vanilla bean and lower the heat a bit,
wait until bubbles appear around the edge to reduce heat to low and drop the chocolate pieces and wild pure honey,
mix well and whisk occasionally until chocolate is melted.
Turn off heat, remove vanilla bean.
Whisk vigorously to create a light foam effect,
sprinkle the dried chili pepper and serve;
and for an Aztec hot chocolate taste, sprinkle the roasted peanut powder.History
Ancient Mayan Hot Chocolate is a direct link to the Mayan's revered cocoa rituals. Cocoa was a sacred ingredient in their culture, often used in ceremonies and as a luxury drink for the elite. Indigenous Maya people still drink the following ancient hot chocolate recipe. In ancient times, Maya never mixed the cacao bean paste with milk, instead they used hot water; it was the Spaniards in Colonial times that began to add milk, cream, and sugar to the cacao paste to create a soft creamy taste similar to current hot cocoa. Aurelio Haz Kub, Consulting Chef at Hacienda Chichen was happy to share his family ancient Mayan Hot Chocolate with you and us. In Mayan culture, cocoa was more than a beverage; it was a symbol of life and fertility. This drink was often consumed during religious rituals and important community events.
Ingredients
3 cups boiling water1 to 2 cinnamon sticks
8 ounces bittersweet Maya Kakaw or Xocoalt (chocolate paste) or
3 tablets Mexican unsweetened chocolate, cut into small pieces
2 tablespoons of wild pure honey, or raw sugar to taste
1 pinch of dried red chili; this is what makes the difference so try it!
1 dried organic grown vanilla bean, split lengthwise
l tablespoon roasted peanuts, ground extra fine (optional Aztec hot chocolate taste)
