Iced Azteca D’Oro: Embracing the Warmth

Azteca D’Oro: Embrace the Warmth to Escape the Heat

The summer sun is sweltering and the days are lingering. At MOCAFE we are celebrating summer with simple pleasures to beat the Southern California heat, including evening swims in the Pacific Ocean, sun-drenched summer vacations and sipping frappes under the local cafe’s patio umbrella.  Our favorite for this last treat is a frosty take on our award winning Azteca D’Oro 1519 Mexican Spiced Chocolate.

Azteca D’Oro is a blend of real cocoa liquor, vanilla, almond and cinnamon made sweet with pure Hawaiian cane sugar. Our signature blend is inspired by a 1519 Aztec Xocolatl recipe used at ceremonies and special occasions. The flavor profiles spicy warmth but is never fiery. Usually served in hot cocoas and mochas, Azteca D’Oro makes a cool impression when blended into a frappe or served shaken with milk ice.

One unrelentingly hot summer night in Mexico City was made bearable by a refreshing spiced chocolate slush served at an outdoor cafe. When we can’t get away to enjoy that sun-drenched summer vacation, the destination beverage below can provide a much needed escape.

¡Buen apetito!

Iced Mocha Distrito Federal

Ingredients:
2 scoops Mocafe Azteca D’Oro 1519 Mexican Spiced Chocolate
2 oz. Espresso
5 oz Cold Milk
14 oz Ice

Fill a blender with 14 oz ice.
In a glass or cocktail shaker, dissolve Mocafe Azteca D’Oro in freshly pulled espresso. Stir in cold milk and pour mixture into the blender over ice. Pulse in blender until slushy and pour into a tall glass. Makes 16 oz serving.

A Long Rich History

Chocolate has been cultivated for drinking for thousands of years. Archeologists in Puerto Escondido, Honduras discovered the earliest known evidence of cocoa use in vessels dating back to 1400 BCE, and not just for hot cocoa. The Olmec people also used the fermented white pulp around the cocoa beans to make an alcoholic beverage. Chocolate was also heavily consumed by the Mayans, and adopted by the Aztecs when they conquered the maiority of Mesoamerica in the 15th century.

The Aztec adaptation of the drink was a bitter, frothy, spicy drink called xocolatl, made much the same way as the Mayan chocolate drinks. It was often seasoned with vanilla and chili pepper and was believed to fight fatigue. When chocolate arrived in Europe, cane sugar and milk added sweetness and fat to the already decadent beverage.

Of course, all things old become new again…check our Facebook page every Friday in August and September for cocoa cocktail recipes!

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Categories: General Discussions, Lifestyle, Product News, Recipes, Travels

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