Tejate

Method

1. 1 Roast the cocoa beans in a cast iron pan for 8 minutes, then peel off the skin and grind them into a fine powder.
2. 2 Grind the cocoa beans in a stone mortar until the mixture releases oil and becomes sticky.
3. 3 Grinding the seeds to extract the oil is the crucial step; if the seeds are only dry-ground, the water will not foam up.
4. 4 Mix cocoa paste with masame flour soaked for 12 hours and crushed hazelnuts.
5. 5 Beat vigorously by hand in a wide bowl for 10 minutes until a thick layer of white foam forms on the surface.
6. 6 A thick layer of white foam indicates the tejate is ready; pour in cold water and scoop the foam on top.