Tascalate is a refreshing drink served cold from Chiapas, Mexico. Made from ground corn, cocoa, cinnamon, achiote paste and sweetened with brown sugar.
Tascalate which hails from Southern Mexico is best served icy cold. Tascalate is considered a natural energizing drink and often served early afternoon as a pick me up. The light red hue is from the achiote paste added before blending. Achiote made from annatto seeds are derived from the achiote tree and are native to Mexico and Brazil.
Tascalate is a traditional drink from the state of Chiapas, in Mexico, whose consumption goes back to the pre-Columbian days. In 1956, Bishop Diego della Landa recorded tascalate, describing it as “a drink made from toasted corn, flavoured with chilli and chocolate” and confirmed that its consumption was widespread in the southern part of Mexico.
The slight red tint in Tascalate comes from the achiote paste that is made from annato seeds. Annatto seeds have a peppery, slightly nutmeg sweetness to them and are also used as a natural food coloring. Look for achiote paste in your spice aisle or nearby Latin Market.
Achiote paste is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. Achiote paste adds an sweet and spicy element to dishes, and can be used as a rub, marinade or thinned out with a liquid for a sauce for beef, chicken or seafood.
Tascalate is served as a breakfast drink, for lunch or as an afternoon pick me up. Traditionally made with toasted cacao beans and ground tortillas Tascalate is traditionally whipped with a molinillo, a wood whisk used in Mexico to prepare hot chocolate and atole.
Today I am sharing how a to make Tascalate at home using ingredients you can easily find at your local grocery store. Instead of cacao beans I used unsweetened cocoa and in place of ground tortillas I used masa harina. Using a blender helps to create a creamy, smooth drink. Lightly sweetened with brown sugar my blender version of Tascalate is a creamy, refreshing afternoon pick me up.
Tascalate is a mix of an agua frescas and iced hot chocolate.
This pre-prepared mix can be found in most Latin American grocery stores but you can easily make this at home with a few pantry ingredients.
- 4 cups water
- 1 cup masa harina Maseca
- 1 cup brown sugar
- ½ cup unsweetened cocoa
- 1 teaspoon achiote paste
- 1 tablespoon ground cinnamon
- 2 teaspoon vanilla extract
- Ice
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To a blender add water, masa harina, brown sugar, cocoa, achiote paste, ground cinnamon and vanilla extract.
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Blend until creamy, and smooth.
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Serve over ice.
Serves 6
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