Imperial Sugar
Dixie Crystals



Cacao Masa

  • 1 1/2 cups blue corn masa, replace with white or yellow corn masa
  • 3/4 cup powdered cacao
  • 1 1/2 cups warm water

Cinnamon Vanilla Syrup


  1. For Pozel, make cacao masa by adding masa harina and powdered cacao in a deep bowl and combine using a whisk or a Danish dough whip.
  2. Add warm water in stages and hydrate masa. 
  3. Depending on coarseness of corn, more or less water might be needed. Add it slowly while integrating masa with your hands.
  4. Form a masa ball. When masa doesn't stick to hands or bowl it is ready to use. Wrap it in plastic to keep it moist.
  5. For syrup, start by adding light brown sugar, cinnamon, vanilla extract, and water into a saucepan.
  6. Whisk and cook for 10 minutes at medium heat until getting a syrupy consistency.
  7. Remove cinnamon stick from syrup and pour it into a mason jar and allow it to cool.
  8. Cut masa into small pieces and add it to a mixing bowl. Add fresh cold water and dilute masa with your hands or with an electric mixer.
  9. When masa is completely dissolved and mix looks luscious and somewhat thick add cinnamon vanilla syrup to your taste. And whip again.
  10. Serve Pozol in bowls with ice and garnish with edible flowers.
  11. When refrigerated, it will remain fresh for several weeks.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Adriana Martin @AdrianasBestRecipes