Olivers wrote:
>
> Bob (this one) extrapolated from data available...
>
>
> >
> > I'll give you honey, but vanilla is a stretch for being a sweetener.
> >
>
> Tell Jennings that Ole Moctezuma probably had about 10,000 nekkid maidens
> (tribal tribute, bound for the altar and the dinner table) out at
> Xochimilco straining the sweet nectar out of the banks of honeysuckle along
> the road.
>
> Shoot, if it's fiction, make it colorful.
>
> I do want to try chocolate in atole which was sort a national
> dish/soup/porridge of the region, a corn kernel starchy pulp belnd which
> would have been at least semisweet for a short period in each corncob's
> life cycle.

From 'Historic Cookery'

Champurrado:

To 2 cups of (prepared) atole or polvillo add two squares spiced
chocolate or Mexican chocolate dissolved in 1/4 cup boiling water.
Sweeten to taste.

Polvillo is toasted flour gruel:

Toast wheat flour in the oven until brown.

6 tbs browned flour
4 tsp cold water
2 C boiling water
White or brown sugar to taste

Dissolve flour in cold water, pour into boiling water and cook
thoroughly


>
> The modern horchata and the popular "liquados", fruit shakes, of mexico
> provide some concept ofg the availabilities for Aztec dining (beyond
> tribute tribesfolk, solving the local protein deficiency.
>
> TMO

Dunno about the horchata. Mexican horchata is made with white rice,
which would have come with the Spanish.