Xocoatl is drinking chocolate the way it was prepared in Guatemala and Mexico thousands of years ago. They served it dark and frothy, often with chiles and spices. Upon his first encounter with Aztec Emperor Moctezuma in the early 1500s, Spanish Conquistador Bernal Diaz Del Castillo wrote
…from time to time, a liquor prepared from cocoa, and of a stimulative quality, as we were told, was presented to him in golden cups … filled with foaming chocolate
We serve drinking chocolate the old way: dark, frothy, and smooth in earthen bowls filled with fragrant foam.
Moctezuma's style: dark sultry chocolate dusted with vibrant blend of spices and chiles. Mayan Heat is vibrant and spicy.
How to Make Drinking Chocolate at Home
Pour 1 cup (250g) boiling water over one tablet, stirring well until dissolved. Froth vigorously with a molinillo or whisk and serve in drinking bowls or mugs. Each tablet makes 2 large or 4 small servings. For a single large serving, use 1/2 tablet and 1/2 cup (125g) water. For a richer creamier beverage, replace the water with simmering milk. Contains three 4 ounce (115g) tablets.
The molinillo and drinking bowl are sold separately.
Produced in a facility that processes dairy, nuts, and gluten.