Flower Foam Drink

Lightly toast the Cacao beans and Mamey pit in a dry comal or skillet over medium heat for about 5-7 minutes until fragrant. Allow to cool, then peel the Cacao beans and crack the Mamey pit to extract the kernel.

Combine the peeled Cacao beans, Mamey pit kernels, Rosita de cacao, and Mexican cinnamon stick in a spice grinder or molcajete. Grind until a fine powder is achieved.

In a large bowl, combine the Masa de maíz with 500 grams of Water. Knead thoroughly to form a smooth, thick paste.