#pozoldecacao #pozol #méxico #mexico #mexicotravel #cacao #cacaodrink #chocolatedrink #mexicancacao #mexicandrink #fermentedcacao #fermentation #fermenteddrink
I have discovered a Mexican Cacao Drink which could possibly stopped my search for an alternative to any Cacao or Chocolate Drink that requires daily products/milk to thicken the texture.
Pozol, from the Nahuatl pozolli, which the Maya-Chontal people of Tabasco called “pochotl,” is a thick, cocoa and corn-based drink of Mesoamerican origin still consumed today. It is made with nixtamalized corn dough that is fermented spontaneously.
This fermented beverage is trendy in southern Mexico, primarily in Tabasco, where it is the traditional drink. Also in Chiapas, and part of Central America, particularly in indigenous communities.
Pozol preparation begins with the careful selection of corn grains to remove any contaminants. Then, the grains are cooked in water with lime by a process known as nixtamalization; the kernels are subsequently washed to remove the lime. The cooked grains are coarsely ground, and the resulting heterogeneous dough is kneaded and molded to form a compact ball that is wrapped in banana plant leaves and left at ambient temperature to allow spontaneous fermentation from just a few hours to several days. The fermented dough is then suspended in water and consumed daily as a refreshing beverage.
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Do check out my other travel stories and fermented food journeys:
Crazy Asian Ferments: [ Ссылка ]
Mexico Trip (2023) : [ Ссылка ]
Istanbul, Turkey (2023) : [ Ссылка ]-
My Korea Trip (2019) : [ Ссылка ]
My Japan Trip : [ Ссылка ]
Solo Driving in Japan: [ Ссылка ]
My Laos Trip: [ Ссылка ]
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