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 pastes added before blending. Achiote made from annatto seeds are derived from the achiote tree and are native to Mexico and Brazil.
This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.
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.
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 Imperial brown sugar my blender version of Tascalate is a creamy, refreshing afternoon pick me up.
This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.
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