Maya hot chocolate is an ancient, sacred, savory, spicey drink dense with raw cacao, cinnamon, vanilla and other warm-you-up spices. The scientific name of its main ingredient Theobroma Cacao means “food of the gods” and there are reasons for its high elevation in the ancient Maya world.
This savory superfood is linked with altered states of consciousness and rebirth. The ancient Maya knew that cacao is a third-eye activator. It was considered a sacred substance that increased heightened spiritual vision. Interestingly, Theobroma cacao, the plant we get chocolate from, is a cannabinoid plant. It contains a compound that, when ingested, enhances anandamide—known affectionately as “the bliss molecule”—in your brain.
Ancient Maya art is filled with images showing the connection between higher states and cacao. There are countless images of cacao being served to the gods. Beautiful vessels used for serving cacao are covered in mysterious images of the waterlily monster, an entity connected to psychedelic waterlily flowers. Here is a classic example of a cacao vessel wearing waterlily monster paintings. You can see in the blue circle the glyph for cacao which is a fish. In the popul Vuh, the hero twins go through many challenges in the depths of Xibalba, the Maya underworld and re-emerge as two fish. In ancient Mayan, the word for fish is ka. The word for cacao uses the symbol for fish twice (there are two combs or fins on the fish) with the sound sign for the letter w at the end. Hence ka-ka-w…or two fish!
In ancient times cacao beans were dried, roasted, crushed into a paste which hardens and keeps for future use. To make the hot chocolate, it was mixed with water and spices. You can replace some of the water with milk if you like, but we drink it just like this. Its surprisingly thick, creamy, and delicious! Try it with just water — you’ll be amazed!
NB: This recipe is for cacao to just enjoy. Ceremonial cacao is done with much higher doses of cacao. If you like, you can double the cacao powder in this recipe and see how it feels. Remember, cacao does have an effect on how you feel. Its lift doesn’t come from caffeine – there is only a small amount of caffeine in cacao. It comes from anandamide, the bliss molecule!
Ingredients (serves 2):
3 c. water
2 Tbsp raw cacao powder
½ tsp coconut oil (coconut oil is added because cacao beans have a high quantity of cacao butter in them which is removed when they turn the cacao paste into cacao powder. Adding coconut oil is a good substitute for the cacao butter)
Pinch sea salt
3 Tbsp honey
Pinch of black pepper (the black pepper helps activate the cacao making it even more powerful!)
Pinch of cayenne pepper
Dash of cinnamon
Splash of all-natural vanilla
Directions
Pour water into a saucepan. Add the rest of the ingredients. Heat until steaming, but not boiling.
The next part is very important. Cacao was whipped for a long time with a special wooden spool which you rotated quickly back and forth between your two open palms. Great care was given to the mixing of the cacao. The more froth that was produce, the higher quality the drink. Of course today, you can just pour the hot liquid into a blender, no more than 1/3 full.Hit the pulse button quickly a few times first before turning the blender fully on. Then slowly increase the speed. As you blend, you will see the drink thicken and become frothy.
Pour into mugs and serve with a cinnamon stick for extra flavor or sprinkle a little extra cacao powder on top.
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