Tascalate (Chiapas Cacao Corn Drink)
Chiapas drink of toasted corn, cacao and annatto with vibrant red-orange colour.
About this recipe
Refreshing Chiapas drink made with toasted corn, cacao, annatto, cinnamon and sugar. Vibrant red-orange colour.
History & Origin
Tascalate is an emblematic Chiapas beverage with pre-Hispanic Maya and Zoque roots. Its name comes from Nahuatl "tlaxcalli" (tortilla) and "atl" (water). It is distinguished by its red-orange colour from annatto. Preparation requires toasting corn tortillas, grinding them with toasted cacao, annatto, cinnamon and pine nuts until a fine terracotta powder is obtained. It is dissolved in cold water or milk. In Chiapas markets, tascalate is sold as powder or ready-to-drink. It is especially popular during hot months.
Estimated cost
$2.50
Total cost
$0.63
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
160
Calories
3g
Protein
28g
Carbohydrates
4g
Fat
2g
Fiber
15mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast 4 corn tortillas on a griddle until completely dry and crispy.
💡 They must be thoroughly dry for proper grinding.
- 2
Toast 50g cacao beans stirring constantly for 5-8 minutes. Briefly toast 1 cinnamon stick.
- 3
Grind the toasted tortillas, cacao, cinnamon, 2 tablespoons annatto paste and 4 tablespoons sugar to a fine powder.
💡 If grainy, sieve and regrind.
- 4
Dissolve 3-4 tablespoons of powder in 300ml cold water or milk. Mix vigorously. Adjust sweetness.
💡 Milk gives creamier texture; water is more refreshing.
- 5
Serve well chilled with ice. Leftover powder keeps in an airtight jar for up to 1 month.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Clamato Preparado
Tomato and clam juice with lime, hot sauce, Worcestershire sauce and a tajín rim.
Champurrado (Chocolate Atole)
Thick, warming chocolate atole made with masa, piloncillo and cinnamon.
Lime and Chia Water
A refreshing lime water with hydrated chia seeds.
Cold Fruit Punch
Mexican ponche served cold with tejocotes, guavas, pineapple and sugarcane for parties.