Cacao and Corn Masa Drink Recipe
Super easy cacao and corn masa drink recipe. Unlike champurrado, this is an iced cold drink made with maize and raw powdered cacao. The taste is the same as the classic pozol, but we have used a homemade brown sugar cinnamon syrup with hints of vanilla as a sweetener. It is one of the best Mexican drinks that you must try at least once. And a classic recipe from the Mexican south.
Equipment
- Mixing bowl
- Clay pot
- Measuring Cups
- Measuring spoons
- Saucepan
- A whisk
Ingredients
For the cacao masa
- 1 1/2 cups blue corn masa
- 3/4 cup cacao powdered
- 1 1/2 cups water warm
For the cinnamon vanilla syrup
- 2 cups Dixie Crystals Light Brown Sugar
- 1 cinnamon stick broken into pieces
- 1 teaspoon vanilla extract or one vanilla pod
- 2 cups water
Video
Notes
Find more details about the pozol and its preparation at DixieCrystals.com
Use this same recipe for making a delicious Mexican drink called champurrado!
- The remaining cacao masa could be used as a base for a hot Mexican champurrado recipe, a thick chocolate drink that is similar to a chocolate version of atole.
- After dissolving and sweetening the cacao masa mix, add the preparation to a medium saucepan and cook stovetop at medium heat for 5-7 minutes until the mix thickens. Use a molinillo or wooden spoon and keep stirring until getting the desired thickness.
- Serve the hot champurrado in a clay jarrito and enjoy with Mexican pastries or churros.
- This is a great authentic Mexican recipe for making a warm hot chocolate drink with corn masa base for Dia de Los Muertos or on a cold winter night.
Nutrition
Calories: 352kcalCarbohydrates: 73gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 22mgPotassium: 132mgFiber: 3gSugar: 54gVitamin A: 47IUVitamin C: 1mgCalcium: 82mgIron: 2mg
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