Meet The Shaman Using Ancient Chocolate Rituals To Revive Mayan Traditions | Still Standing
Cacao has been a spiritual symbol for Indigenous people in Central America for thousands of years. When the modern chocolate industry took over, much of the plant's sacred use was lost. Today, people in Guatemala are bringing back the ritual of drinking pure cacao.
Both Izaias and Keith sell their cacao online:
MORE STILL STANDING VIDEOS:
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Meet The Women Keeping A 2,000-Year-Old Indigenous Craft Alive In Guatemala | Still Standing
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#Cacao #Guatemala #StillStanding
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Meet The Shaman Using Ancient Chocolate Rituals To Revive Mayan Traditions | Still Standing
Pipiltin Cocoa X Chef Juna - Choco Drink Ancient Aztec
A perfect Friday night treat, our newest warm and comforting hot choco drink using the finest ingredients. Want to know how to best enjoy this Ancient Aztec hot choco in colaboration with @junarorimpandeyofficial ? Follow this quick and easy recipe. Because texture and flavors are very important in making a good cup of hot choco. Simply add torched marshmallow and cinnamon as toppings, and you’ll have yourself a nice cup of spiced hot chocolate at home.
Psstt.. Don’t forget to share your own creation and tag us!
Available for order via Whatsapp: +628111 840 033 or simply click the linktree in our bio, also available in our official store at Tokopedia and Shopee.
#PipiltinCocoa #BeyondGoodChocolate #BedaBedaItuEnak
Aztec Orgeat - How to Make Avocado Pit Orgeat & Save Money (Inspired by Trash Tiki)
Here’s how to make homemade orgeat syrup using a part of an avocado that you’d normally throw away. It’s cheaper than almonds and a fun alternative to your regular orgeat. It’s made with a couple avocado pits (the seed of the avocado), sugar and water. Optionally, you can hit it with some vodka as a preservative and if the syrup not as flowery as you normally like your orgeat, you can add a few dashes of orange flower water. But taste it before you add any because the avocado pit gives the orgeat an inherent floral quality right off the bat.
I named this syrup Aztec Orgeat to give it a catchier handle and make it a proper noun. It sounds fun and mysterious, a perfect secret weapon on a tiki menu. But the name also has a thematic tie-in. The Aztecs never made orgeat or syrups from avocado pits to my knowledge, but they did use avocado pits in certain healing remedies and possibly even aphrodisiacs.
The concept behind this one was inspired by Trash Tiki, a globe-trotting pop-up bar and bar consulting group founded by Kelsey Ramage and Iain Griffiths. The pair would travel around the world setting up pop-ups and giving talks to bartenders about how they could create a lot of exciting second-use products out of items bars usually throw away. They'd take husks, pulp, rinds, etc and turn them into alternative ingredients or garnishes. The pop-up bars would be used as real-world examples of these techniques in action. Very few of their techniques would be replacements for syrups or juices or others ingredients, but rather, they would be exciting alternatives to those ingredients.
That’s exactly what this is. It won’t be a 1-to-1 replacement for regular almond orgeat, but it will make for a fun Aztec Mai Tai or Aztec Whiskey Sour or whatever drink you want to swap it in for. It’s a fun way to mix it up with drinks that call for orgeat. It’s also an ingredient that will show up in upcoming original tiki drinks and at least one tiki drink that I modified to work a little better (in my humble opinion).
The Trash Tiki recipe for avocado pit orgeat is a little different. Frankly theirs is a lot easier to make, especially if you have a powerful blender. However, I like this method a little better. It is the recipe for almond orgeat from The 12 Bottle Bar, but I just reworked it for avocado pits.
Also, this recipe makes about 2 cups (or 500 ml) of syrup, which of course is a lot less than video I did on almond orgeat. In the video, I made a larger batch to fit in the big bottle I was using. But you should expect your Aztec Orgeat to fill a smaller bottle. Cheers!
Recipe:
(yield: 2 cups/500 ml)
Ingredients:
2 Avocado Pits (≈2 oz weight)
2 cups (500 ml) Sugar
1 cup (250 ml) Water
Steps:
1) Dry, peel, chop the pits. Dry toast them. Dice them.
2) Measure 2 oz (60 ml) by volume of chopped pits, add them to the pot.
3) Add the sugar and water to the pot.
4) Grind (or finely chop) the remaining diced pits (about 1oz or 30ml, by vol) into meal. Add that to the pot.
5) Stir. Bring to boil. Boil for 1-2 mins.
6) Remove from heat. Stir again. Loosely cover for 12 hours.
7) Strain out the large solids. Then fine strain again to get the smaller bits.
Music:
I Tremble by Moins Le Quartet
via Epidemic Sound
Kiss Me Deadly by Foxy Basey
via JinglePunks
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Featured in this Episode:
Trash Tiki
The 12 Bottle Bar
Cane Sugar
Moskovskaya Vodka
Bar Tools:
Measuring Cup
1.5-Quart Saucepan
Cast Iron Pan
Wooden Spoon
3 Fine Mesh Strainers
Cutting Board
Chef’s Knife
Crew Supply Bottle
Food Processor
How to Make Xocolatl (Ancient Aztec Cocoa Drink)
Hey Everyone,
Today I'm showing you how to make Xocolatl. I first learned about this drink when I was in Costa Rica staying at an organic chocolate farm. It is a very unique drink and is somewhat similar to hot cocoa although it can be enjoyed hot or cold.
The chocolate farm I stayed at:
Ingredients:
1 1/2 cups water
4 tbs cocoa nibs (cocoa powder)
2 tbs sugar
1 tsp pepper flakes (or jalapeno)
pinch of salt
splash of vanilla extract
Note: In the title card of the video, I misspelled the name of the dish and I unfortunately cannot change it. The correct spelling is xocolatl, not xocoatl. I already fixed the name of the dish in the title of the video and the thumbnail. Thank you for understanding.
► Music Credits:
● Track Name: 'Downtown Cafe'
● Music By: Homie Cat
● Official Homie Cat Spotify HERE -
● Official Homie Cat SoundCloud HERE -
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License for commercial use: Creative Commons Attribution 4.0 Unported Share Alike (CC BY-SA 4.0) License.