[Aztlan] chocolate

[David Hixson]

The most common "traditional" Mesoamerican mode of
making chocolate is as a drink.  While most modern
recipes use milk and cinnamon, the Maya were more
likely to use atole with chocolate (and sometimes with
added chili).  However, the most important element in
making a Maya hot chocolate is to use the "chocolate
beater", known today as a molinillo, that is rolled
between the hands to create a frothy foam on top (see
photo in the second link below).  Here are two web
sites that can give you some ideas:

http://www.sfu.museum/cco_images/lessonplan/en/LP%236%20-%20Making%20an%20Aztec%20Chocolate%20Drink.pdf

http://whatscookingamerica.net/Beverage/HotChocolate.htm

-Dave

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David R. Hixson
Aztlan Moderator &
Doctoral Candidate
Tulane University
Dept. of Anthropology
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"Nothing more useless than a bored archaeologist."
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