Wednesday, March 23, 2016

Maya Cocao

I expect that this also works wonderfully with coconut milk.  at the same time i rather doubt that the Maya had cinnamon or even nutmeg to work with as both come from SE Asia.  The working blend was chili peppers and cocoa with whatever and it was meant to be hot spiced.  So nice try but not quite yet.

More pointedly, we all love chocolate but associate it with its historic combination with sugar.  We do need to really get serious about testing a range of combinations as we now have a flood of new ingredients available.

My own surprising discovery was to simply blend equal part of cocoa with maple syrup.  Costly but it unexpectedly makes a superior cake frosting.  This could easily become commercially available.  While one is at it one needs to double or triple the cocoa in the cake recipe to get best results.

All good.
maya cocao

There are very few foods in this world that delight us the way that
chocolate does.

This smooth and creamy "seducer of taste buds" has become so commonplace that many have forgotten its true origins, but we must give credit where credit is due. It was the ancient Maya who invented this mysterious, mouthwatering substance, long before any explorers set foot on the shores of the New World.

The scientific name of the chocolate plant, theobroma, translates literally to “food of the gods” and to early Mesoamerican civilizations that is exactly what it was. In Maya society, everyone, rich and poor alike, enjoyed a frothy, rich, and mildly bitter beverage made from this sacred seed. This is where hot chocolate, as we know it, truly originated.

Consumed at most meals, the revered drink was quite different from our European hot chocolate – it was thick and rich, often with a head of fatty cocoa butter foam.

Because of its powerful aphrodisiac properties, Maya couples also drank the sacred beverage on occasions of engagement and marriage. This was true chocolate, used in its purest form to achieve otherworldly states of ecstatic happiness and connection. If you have never tried eating raw chocolate, this heart opening experience is not to be missed!

Below is a one-thousand year old hot chocolate recipe that I was taught in my travels through Maya lands. 

This is one of many treasures that are featured in our Sacred Cookbook, which is on sale for 50% OFF until tomorrow night.

I hope you enjoy it and share the magic with someone special!

Maya Hot Chocolate Recipe:


1 cup organic goat or cow milk (Almond milk is a great substitute for vegans)
2 tbsp. raw cacao powder
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground chili pepper
1-2 tbsp. honey (depending on desired sweetness)

(Makes 1 serving)

• In a small mixing bowl, stir together cacao and spices.
• Adding a small amount of the milk, whisk into a paste.
• In a saucepan, heat remaining milk slowly over medium heat, making sure to remove just before boiling.
• Slowly add the paste to the saucepan and bring it back to a simmer until slightly thickened.
• Pour into a mug and stir the honey in.
• Enjoy!

We make this soul-warming treat in my house all the time, and it's great for chilly days. Be careful though, that raw cacao powder is powerful stuff. Don't prepare this energizing beverage if you're hoping to go to sleep in an hour!

If you would like more delicious ancient recipes like this, I highly recommend checking out our Sacred Cookbook, which is on sale for 50% OFF until tomorrow night!

Here is a link to our special discount:

Have a wonderful weekend,

Nick & The Sacred Science Team

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