Photograph of the finished Tascalate

Mexico · Nước ngô ca cao achiote Tascalate

Tascalate

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Cocoa powder Cocoa powder 6.3 oz
  • Photograph of Achiote spice Achiote spice 1.4 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.7 oz
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Pine nuts Pine nuts 3.5 oz
  • Photograph of Fresh milk Fresh milk 3 ⅓ cups
  • Photograph of Vanilla Vanilla 1 ⅓ tbsp

Method

  1. 1 Toast the tortillas in a dry pan until crispy and browned, then crumble them.
  2. 2 Roasted until brown, not just dry, the aroma of roasted corn is the foundation of tascalate.
  3. 3 Grind the biscuit crumbs together with cocoa powder, achiote, cinnamon, pine nuts, and sugar until finely powdered.
  4. 4 Sift the powder twice to remove all the coarse particles; any remaining particles will make the drink gritty.
  5. 5 Mix the powder with milk and cold water, then whisk vigorously until completely dissolved.
  6. 6 Unlike sour fermented pozol, tascalate is sweet and best drunk cold immediately after mixing; add vanilla and ice.
Start cooking