The beginning of summer deserves a new drink. I was exposed to tejate in a food market in Oaxaca, where masa (processed -nixtamalized- corn) and water was being mixed manually. The process looked both impressive and intriguing (see also my Instagram post). And, the concept of masa in a cacao drink is equally fascinating. Lacking talent and patience, I resort to a high powered blender, substituting hyper-local flora with baru nuts (of South American origin) and a final spike (Cacao liqueur)!! This was my Memorial Day holiday’s final drink- a resounding hit. Enjoy!
SPECIAL TOOLS:
High powered blender.
INGREDIENTS
Serves 3 small drinks.
- 2 tbsps (toasted) baru nuts + 2 tbsp good quality cacao powder + 2 tbsp masa harina
- 2 cups coconut water + 1/2 cup ice
- 1 dash of salt + 1 tsp almond essence 1 tbsp of maple syrup
- cacao liqueur (optional)
METHOD
Run all ingredients, except liqueur, in blender till well mixed. Serve chilled, with a dash (or more) of cacao liqueur.
NOTES, HINTS, TIPS:
- You could use any other nut like almonds or cashews.
- I wanted to use lilac flowers, but I missed the blooming season by a week or so. Alas! May be next year. Orange blossoms or lavender or bergamot could be very good choices too (they are in my list to-experiment list)
- Even coffee liqueur is a good choice.
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