Cacao became used as a currency throughout Mesoamerica. Cups, gourds, cacao beans, as well as others things they acquired were listed in The Essential Codex Mendoza. The Aztecs, or Mexica, required conquered people to provide them with chocolate. Within Mesoamerica many drinks were made from cacao beans, and further enhanced by flowers like vanilla to add flavor. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili" yea, they make paste thereof, the which they say is good for the stomach and against the catarrh. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. However, José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocōlātl as: As to when xocōlātl was first served hot, sources conflict on when and by whom. The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. What the Spaniards then called xocōlātl was said to be a drink consisting of a chocolate base flavored with vanilla and other spices that was served cold. īecause sugar was yet to come to the Americas, xocōlātl was said to be an acquired taste. An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from "large spouted vessels" that were often buried with elites. They then poured the drink back and forth from a cup to a pot until a thick foam developed. To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. Victoria and Albert Museum, LondonĪrchaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and there is speculation that chocolate predates even the Mayans. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases. The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. Hot chocolate may be topped with whipped cream or marshmallows. Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.
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