Mexican Chocolate: From Aztec Cacao to Modern Hot Chocolate

Mexico's gift to the world

Before the Swiss perfected bars, before the Belgians created their pralines, and long before Cadbury made their first milk chocolate, cacao was already sacred in Mesoamerica. Mexico didn't just give the world chocolate; it gave the world a drink the Aztecs considered worthy of the gods.

History of cacao in Mexico

Cacao (Theobroma cacao, literally "food of the gods") was domesticated by the Olmecs and Maya over 3,000 years ago. The Maya prepared a drink of ground cacao with water, chile, vanilla and spices called "xocolatl". Emperor Moctezuma supposedly drank 50 cups of chocolate a day from golden cups. When Cortes arrived in 1519, he was impressed by the drink and took it to Spain, where sugar was added for the first time.

How to make Mexican hot chocolate in the US

Use 1 Mexican chocolate tablet (Cool Chile Co, MexGrocer, £3-4) OR 50g dark chocolate 70%, 1 tsp cinnamon, 1 tbsp brown sugar. Heat 500ml whole milk without boiling, add chocolate and stir until dissolved. Add cinnamon and optional pinch of cayenne. Whisk vigorously until frothy. Serve immediately.

In Mexico, cacao isn't just for sweet drinks - it's fundamental in mole, adobos and complex sauces. This dual use of cacao is one of the characteristics that makes Mexican cuisine unique.