Description

Hailing from the lush highlands of Chiapas, Mexico, Tascalate is a pre-Hispanic 'drink of the gods' that captures the vibrant soul of Southern Mexican gastronomy. This refreshing beverage marries the earthiness of toasted corn and cacao with the floral warmth of cinnamon and the iconic crimson hue of achiote. It is a complex, velvety masterpiece that offers a unique balance of sweetness and spice, perfect for those seeking an authentic taste of Mayan heritage.

Ingredients

The Roasted Base

• 500 grams Dry Yellow Corn Kernels (cleaned and dried; can substitute with masa harina if necessary)
• 125 grams Raw Cacao Beans (fermented and dried)
• 1 large Cinnamon Stick (Ceylon or Mexican 'Canela' preferred)

The Flavoring & Color

• 30 grams Achiote (Annatto) Paste (high quality, brick-red color)
• 150 grams Piloncillo (grated; or substitute with dark brown sugar)
• 1/2 piece Vanilla Bean (seeds scraped out)

The Liquid & Service

• 1 liter Whole Milk (very cold; can use water for a lighter, traditional version)
• 500 ml Water (filtered)
• 2 cups Ice Cubes (for serving)
• 1 pinch Ground Cinnamon (for garnish)

Instructions

1. Place a large heavy-bottomed skillet or a traditional clay comal over medium heat. Add the dry corn kernels and toast them, stirring constantly, for about 15-20 minutes until they turn a deep golden brown and smell nutty.
2. Remove the corn from the heat and let it cool completely. Once cooled, use a high-powered blender or a grain mill to grind the corn into a very fine, flour-like powder. Sift through a fine-mesh strainer to remove any large bits.
3. In the same skillet, add the raw cacao beans. Toast them over medium-low heat for 8-10 minutes until the husks begin to crack and the aroma of chocolate fills the room. Be careful not to burn them, as they will become bitter.
4. Allow the cacao beans to cool slightly, then peel off the thin outer papery husks. Discard the husks and keep the toasted nibs.
5. Place the cinnamon stick in the skillet and toast briefly for 2 minutes until fragrant. Break it into smaller pieces.
6. In a food processor or high-speed blender, combine the toasted corn flour, toasted cacao nibs, cinnamon pieces, and the scraped vanilla bean seeds.
7. Add the achiote paste and the grated piloncillo to the blender. Process everything together until you achieve a fine, uniform, brick-red powder. This is your 'Tascalate base'.
8. To prepare the drink, take 8 tablespoons of the prepared Tascalate powder and place it in a large pitcher.
9. Gradually pour in the cold milk (or water) while whisking vigorously. Traditionally, a 'molinillo' (wooden whisk) is used to create a beautiful frothy head.
10. Continue whisking for 2-3 minutes until the powder is fully incorporated and the drink is light and foamy.
11. Taste for sweetness; if desired, add more grated piloncillo or a touch of honey.
12. Fill tall glasses with ice cubes and pour the Tascalate over the ice, ensuring some foam reaches the top of each glass.