flipCacahuatl — bitter drink of the gods
Cacahuatl — bitter drink of the gods
Why this dish? A precious drink reserved for nobles, warriors, and rituals, cacahuatl flowed during ceremonies of the great temple. Dark as the night that belongs to the Moon, it was drunk in honor of the powers of the night sky.
Pure cacao beaten in water with chīlli and a hint of fragrant flower, frothy and bitter. A sacred drink, unsweetened or barely sweetened with maguey.
Approach, but know that this drink was not for the humble: only lords, priests, and warriors raised it to their lips. The precious bean is roasted, ground on the stone, dissolved in cold water, and poured from high, from one vessel to another, until a thick foam rises like a night cloud. I loved the bite of chīlli and the scent of the tlilxochitl flower; sugar was unknown — bitterness was its nobility. Drink slowly: this dark brew keeps awake the one who watches the night, which is my kingdom.
- •Roasted and ground cacao beans — a good measure (bitter base)
- •Water — as needed (liquid)
- •Ground chīlli — a pinch (spiciness)
- •Vanilla flower (tlilxochitl) — a fragment (flavor)
- •Achiote — a touch (blood-red color (optional))
- •Maguey syrup — a drizzle (optional) (slightly sweeten)
Cacahuatl — bitter drink of the gods
Pure cacao beaten in water with chīlli and a hint of fragrant flower, frothy and bitter. A sacred drink, unsweetened or barely sweetened with maguey.
Why this dish? A precious drink reserved for nobles, warriors, and rituals, cacahuatl flowed during ceremonies of the great temple. Dark as the night that belongs to the Moon, it was drunk in honor of the powers of the night sky.
Approach, but know that this drink was not for the humble: only lords, priests, and warriors raised it to their lips. The precious bean is roasted, ground on the stone, dissolved in cold water, and poured from high, from one vessel to another, until a thick foam rises like a night cloud. I loved the bite of chīlli and the scent of the tlilxochitl flower; sugar was unknown — bitterness was its nobility. Drink slowly: this dark brew keeps awake the one who watches the night, which is my kingdom.
Ingredients (period version)
- Roasted and ground cacao beans — a good measure (bitter base)
- Water — as needed (liquid)
- Ground chīlli — a pinch (spiciness)
- Vanilla flower (tlilxochitl) — a fragment (flavor)
- Achiote — a touch (blood-red color (optional))
- Maguey syrup — a drizzle (optional) (slightly sweeten)
Ingredients
- 100% pure cacao paste (or unsweetened cocoa) — 40 g (base)
- Hot water — 250 ml (liquid)
- Chili powder — 1 pinch (spiciness)
- Vanilla extract or bean — 1 pinch (flavor)
- Agave syrup — 1 tsp (optional) (sweeten)
Method
- Melt cacao paste (or dissolve cocoa) in hot water, whisking well.
- Add chili, vanilla, and a little agave syrup if desired.
- For traditional foam, pour the drink from high from one container to another several times until thick foam forms (or whisk vigorously).
- Serve immediately, topped with foam, in a cup.
How it was made : Cacao was drunk cold or warm, never sweetened with sugar (unknown before the Spanish): it was flavored with chīlli, vanilla, achiote, or flowers. The foam, obtained by pouring the drink from a height, was the most prized part. It was strictly reserved. Cacao beans also served as currency, a sign of its immense value.
The contemporary twist : Serve in a small dark cup, the foam dusted with a pinch of chili, under the name "Black Moon."
Sources : Bernardino de Sahagún, Historia general de las cosas de Nueva España (Codex de Florence) · Sophie D. Coe & Michael D. Coe, The True History of Chocolate, Thames & Hudson
Coyolxauhqui · Charactorium
