"The etymology of chocolate is via Spanish via Nahuatl - xocólatl combines xococ for sour, atl for water, owing to the bitterness of its earliest uses for what was once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passing of centuries made "hot chocolate" a milk-derived sweet drink, warmed, though in Indigenous communities in Mexico, it's still"
"once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passing of centuries made "hot chocolate" a milk-derived sweet drink, warmed, though in Indigenous communities in Mexico, it's still predominantly prepared with only water. My recipe calls for water and a half-cup of milk addition to give the chocolate a bit of body."
Chocolate comes from Nahuatl xocólatl (xococ 'sour' + atl 'water'), reflecting the bitterness of early preparations. Early chocolate was an elegant, water-based beverage served in the royal courts of ancient Mexico. Export to Europe and centuries of adaptation turned hot chocolate into a milk-derived, sweetened, warmed drink. Many Indigenous communities in Mexico still prepare chocolate with water only. The given recipe uses water plus a half-cup of milk to add body and incorporates fragrant spices and a hint of heat to balance and enrich the chocolate flavor.
Read at Los Angeles Times
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