Tlaquetzalli

From a 1652 recipe attributed to Captain John Wadsworth of London

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Step 1

Soak the ancho in warm water until softened, about 20 minutes. Remove stem and seeds and cut into smaller pieces.

Step 2

Put the chilies and all the other ingredients into a food processor or blender and blend on highest setting until all ingredients are completely pulverized.

Step 3

Spoon off the particulate matter floating on top into a large bowl and pour the remaining liquid into it from a height to create a bubbly, frothy surface. Drink immediately.