|Mujer vertiendo chocolate - Codex Tudela; c.1553|
- Achiote (annatto)
- Ground seeds of the Ceiba or Silk Cotton tree
- Maize (an emulsifier)
- Hueinacaztli: the thick ear-shaped petal of the flower of the Cymbopetulum penduliflorum tree, a member of the custard-apple family of trees. This was the premier flavoring of chocolate among the Aztecs. It had a spicy taste, like black pepper with a hint of bitterness.
- Vanilla called Tlilxochitl or ‘Black Flower’
- Mecaxochitl or ‘String Flower’: Probably Piper sanctum, related to black pepper
- Magnolia Mexicana, an astringent flower
- Izquixochitl or Popcorn Flower: has a rose scent
Recipe for Aztec Inspired Chocolate Drink
2 ½ cups water
8 ounces grated unsweetened 100% cacao chocolate
½ tsp ground cayenne pepper
1 tsp annatto powder
½ cup honey (to taste)
2 tsp pure vanilla extract
Melt chocolate and water together over medium heat. Add the pepper, annatto, and honey. Allow to cool. Froth with a hand blender or Cocoa Latter machine. Serve at room temperature.
- Sophie D. Coe and Michael D. Coe, The True History of Chocolate. London: 1996
- Maricel E. Presilla, The New Taste of Chocolate Revised. Berkeley, 2009.
- Public domain image from Wikimedia Commons