Xocolātl

{All I want to do before the world ends is drink spiced hot chocolate. Kidding.

To the new Mayan cycle! Let the new God descend to Earth in peace!}

A few serious notes: 

In the Mayan society, chocolate was considered a food of gods:  the cacao tree was brought from paradise by Quetzalcoatl, a divine feathered serpent. The Mayans prepared their hot chocolate by grinding cocoa seeds into a thick paste, then adding water and cornmeal as well as chili and other spices and without sugar, which resulted in a strong and bitter drink. The world xocolātl itself means bitter water. 

In the recipe, I used 90% chocolate to achieve a bitter taste and did not add any sugar but you can add a teaspoon of coconut sugar if you don't like the taste of very dark chocolate. 

For the spices, I used 2 g cinnamon, 2 g chili powder and 1 g maca powder but feel free to change the proportions.

Quetzalcoatl (source: Wikimedia Commons)

Mayan hot chocolate
(vegan, gluten free)
(for one)

30 g  90% dark chocolate
20 + 5 cL almond milk (or any non-dairy milk)
7 g cornstarch (or arrowroot powder)
maca powder
ground cinnamon
chili powder
5-7 g coconut sugar, optional

On a low heat, melt the chocolate with 20 cL of milk. Add the spices and the maca powder.

In a small bowl, dissolve the cornstarch in 5 cL cold milk. Pour the cornstarch mixture into the chocolate milk. Whisk on medium heat until it thickens (it should take a couple of minutes). Serve immediately.


Pssss! if you add more cornstarch and let it cool completely, it makes an amazing chocolate pudding.



Chocolat chaud Maya
(végétalien et sans gluten)
(pour 1 personne)


30 g chocolat à 90%
20 + 5 cL lait d'amande (ou autre lait végétal)
7 g fécule de maïs (ou poudre d'arrowroot)
1 g maca en poudre
2 g cannelle en poudre
2 g chili en poudre
5-7 g sucre de coco, facultatif

Sur feu doux, faire fondre le chocolat avec 20 cL de lait. Ajouter les épices et la poudre de maca.
Dans un petit bol, dissoudre la fécule avec les 5 cL de lait (froid) restant. Incorporer ce mélange au chocolat et fouetter, sur feu moyen, jusqu'à ce que le mélange épaississe ( cela prend quelques minutes). Veiller à bien fouetter sinon il y aura des grumeaux. Server immédiatement.