Pozol with Cacao
About this recipe
A fermented pre-Hispanic drink made from maize dough and pure cacao, piloncillo and cinnamon. Refreshing and nutritious, it is the traditional street drink of Chiapas and Tabasco.
History & Origin
Pozol is one of the oldest drinks in Mesoamerica, with a history stretching back at least two thousand years. Its name comes from the Nahuatl 'pozolli', meaning 'foamy', though in the Maya cultures of Chiapas and Tabasco it is simply known as the drink of the gods: a preparation of nixtamalised maize and cacao that the indigenous peoples of the region consumed both in rituals and everyday life. Fermentation is the heart of authentic pozol. The maize dough is left to rest for one or several days, developing a sour, complex flavour that sets it apart from any other maize drink. This fermentation process not only contributes organoleptic character but also improves the bioavailability of nutrients, making pozol a functional food long before that concept existed. Cacao, originating precisely from this region of south-eastern Mexico, has been incorporated into pozol since time immemorial. Unlike the sweet chocolate we know today, cacao in pozol is bitter and earthy, adding depth and a mild stimulating effect. Piloncillo and cinnamon are more recent additions, arriving with Spanish influence during the colonial period, which softened the flavour and brought it closer to the modern palate. Today pozol remains the definitive street drink in Tuxtla Gutiérrez, San Cristóbal de las Casas, Villahermosa and other municipalities of Chiapas and Tabasco. It is served cold in a bag or glass and is the perfect antidote to the tropical heat of the region. Every family has its own variant: more or less fermented, more or less sweet, with or without cinnamon. This recipe is an accessible homemade version, faithful to tradition but adapted for any kitchen.
Estimated cost
£3.00
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
160
Calories
3.5g
Protein
30g
Carbohydrates
3g
Fat
2.5g
Fibre
40mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the maize base: dissolve the nixtamalised maize dough in 500ml of warm water, working it with your hands or a balloon whisk until you have a smooth, lump-free mixture. Strain if needed to remove any imperfections.
💡 If you cannot find fresh masa, you can use masa harina reconstituted with hot water.
- 2
Add the cacao and piloncillo: stir the cacao powder and grated piloncillo into the maize mixture. Whisk thoroughly until the cacao and piloncillo are completely incorporated. The mixture should be an even brown colour.
💡 Adjust the amount of piloncillo to taste. Traditional pozol is only lightly sweetened.
- 3
Cook with the cinnamon: pour the mixture into a medium saucepan, add the cinnamon stick and the remaining 500ml of water. Bring to a medium-low heat, stirring constantly to prevent it sticking to the base. Cook for 20–25 minutes until the mixture thickens slightly.
💡 Slow-cooking pozol over a low heat develops its flavour better. Do not raise the heat or lumps will form.
- 4
Remove the cinnamon and allow to cool: turn off the heat, remove the cinnamon stick and leave to cool at room temperature for at least 30 minutes. Once cool, transfer to a lidded container and refrigerate.
- 5
Optional fermentation (traditional method): for authentic pozol, cover the container with a clean cloth and leave to ferment at room temperature for 8–24 hours before refrigerating. Fermentation develops the characteristic sour notes of Chiapan pozol.
💡 Fermentation is optional but highly recommended. Try 12 hours the first time.
- 6
Serve cold: add the remaining 500ml of cold water to the fermented or refrigerated mixture and stir well. Adjust the thickness by adding more water if desired. Serve in tall glasses over ice. Stir before serving as it tends to settle.
💡 In Chiapas it is sold in plastic bags at the market. Serve it well chilled for maximum enjoyment!
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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