Chocolatl

Many mistakenly refer to chocolatl as hot chocolate, although this is not entirely true. In fact, unlike the latter, chocolatl is an ancient drink, which is usually made according to an old Indian recipe exclusively from natural cocoa beans.

And today, the preparation of a real chocolatel is a mesmerizing sight, resulting in a drink of unforgettable taste that attracts more and more connoisseurs of this exquisite product.

Interestingly, the history of Chocolatl takes us to the time of the Maya, who believed that this drink was the food of the gods. So, the Aztecs were sure that cocoa trees grow in paradise, where for ages the gods enjoy chocolatl. This drink was presented to people by the god Quetzalcoatl (Feathered Serpent) immediately after the creation of a man from maize grains by the Father and Mother of the World.

Today, on the vastness of the worldwide network, you can find many recipes for preparing this divine drink, but most of them do not differ in authenticity. First of all, it must be said that a real chocolatl is a drink that is completely alien to the sweetness characteristic of hot chocolate. According to true Chocolatl connoisseurs, the use of this drink contributes to increased brain activity and male strength.

One of the simplest and uncomplicated, but at the same time the closest recipes for chocolatl is one that includes ingredients such as natural bitter chocolate or high-quality cocoa powder, milk or water, chili peppers, and corn flour. Most often, water is used as the basis for chocolatl, to which fatty cream can then be added - this is a good alternative to milk.

In addition, the amount of chilli in the chocolatl composition can vary based on the preferences of the cook and his guests. As a rule, it is recommended to add about a quarter of a teaspoon of this burning product to a glass of drink. Regarding corn flour, which acts as a thickener of the drink, it should be noted that it should be used carefully, because during the heating process it can clump.

The process of brewing chocolatl itself is not complicated. First of all, cocoa powder is mixed with liquid and flour, and then put on a minimum fire so that one edge of the dishes remains cold, and the other is heated and constantly stirred. As soon as the mass begins to thicken, the chocolatl must be removed from the heat and spices added, namely hot and saturated chilli.