Chocolate

Chocolate is an Aztec word, which hardly modificated, is currently used in all live languages to name one of the most energetic and delicious things of America: the cacahuatl or xoxolatl.

According to the legend, the king Quetzalcóatl of the Aztecs, god of air, light and life, stole from the the sun of the sun a cacao tree to calm his hunger and taught him how to prepare the CHOCOLATL (chocol=cacao, and atl=water).

Cacao, cacahuatl or Theobroma is a meal of the gods and the favorite drink of Aztec and Mayan emperors, his closest collaborators, relatives and friends. The pod of the cacao were used as currency, packed in sacks with 24000 units.

Europeans knew it when they got to the American country, as well as many other things proper of these lands. Then, not only did they take it to all the world but they still consume it and even produce it industrially.

A RECIPE

Even though Moctezuma used to drink chocolate with no sugar, cold and thick, we invite you to prepare a real Mexican chocolate, even if you are not able to get the delicious chocolate bars sold in the Mexican markets. Besides the ingredients, you will need a mill, the best utensil for beating the chocolate.

Ingredients:

1 cup of sugar
½ cup of cocoa
water
4 cups of milk
cinnamon

Put the sugar and the cocoa in a container and add, slowly, enough water to make a paste almost solid. In a bigger pot, mix the milk with the cinnamon and put it on the fire. When it boils, make the fire lower, but keep an eye on it since it can be spilled. When it is very hot, lower the fire again and leave it there for other five minutes. It can still be spilled. Now carefully add the mix of the sugar and the cocoa and beat it with the mill until you see foam on the surface.... It is delicious. The effort was worthwile.