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Chilate (Guatemalan Spiced Corn and Cacao Drink)

The Quirky Foodster Team

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Ingredients

  • 200 g (1.5 cups) dried corn kernels, toasted
  • 50 g (1.75 oz) cacao beans or unsweetened cacao nibs, toasted
  • 1 tsp (1 tsp) anise seeds
  • 1 cinnamon (1 stick) stick
  • 100 g (8 tbsp) sugar, or to taste
  • 1.5 l (6 cups) water

Method

  1. Toast the dried corn kernels in a dry skillet over medium heat until golden and fragrant, about 6-8 minutes.
  2. Toast the cacao beans separately for 3-4 minutes until fragrant, then let cool slightly.
  3. Grind the toasted corn, cacao and anise seeds together in a blender until finely ground (traditionally done on a grinding stone).
  4. Transfer the ground mixture to a saucepan, add water and the cinnamon stick, and bring to a boil.
  5. Reduce heat and simmer for 20 minutes, stirring occasionally.
  6. Strain the mixture through a fine sieve, pressing to extract all liquid, then stir in sugar to taste.
  7. Serve warm or chilled, according to preference.

Introduction: Chilate is a spiced corn and cacao drink from the eastern departments of Guatemala, historically linked to pre-Columbian ceremonial cacao drinks, now enjoyed at festivals and family celebrations, especially in Jutiapa and Chiquimula.

Cultural Background: Chilate is a spiced corn and cacao drink from the eastern departments of Guatemala, historically linked to pre-Columbian ceremonial cacao drinks, now enjoyed at festivals and family celebrations, especially in Jutiapa and Chiquimula.

Tips: Toasting both the corn and cacao thoroughly before grinding is essential to Chilate's deep, nutty flavour.

Variations: Some family recipes add a few black peppercorns or a pinch of ground allspice for extra warmth.

Storage: Refrigerate up to 3 days in a sealed container.

Reheating: Reheat gently on the stovetop or enjoy cold, as both are traditional.

Nutrition: Approx. 150 kcal, 3 g protein, 4 g fat, 27 g carbohydrate per serving.

FAQs:

Q: Can I use cocoa powder instead of cacao beans?

A: Whole toasted cacao beans give the most authentic flavour, but 2 tablespoons of unsweetened cocoa powder can substitute in a pinch.

Q: Is Chilate served hot or cold?

A: It varies by region and household — both are traditional depending on the occasion and climate.

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