The Surprising History of Hot Cocoa
Hot cocoa didn’t start out sweet, creamy, or comforting. In fact, the earliest versions were nothing like the cozy mugs we love today.
Thousands of years ago, the ancient Maya and Aztecs drank cocoa as a bitter, spicy
beverage, often mixed with water, chili peppers, and spices. There was no sugar, no marshmallows, and definitely no whipped cream. It was meant to be energizing and ceremonial, not indulgent.
When cocoa made its way to Europe in the 1500s, people slowly began experimenting. Sugar was added. Milk followed later. Over time,
the sharp, spicy drink softened into something richer and smoother.
By the 1700s, hot chocolate had become fashionable in European cafés, associated with comfort, conversation, and quiet moments...much closer to how we enjoy it
now.
Fun ways to dress up your cocoa today:
A pinch of cinnamon or nutmeg
A splash of vanilla or peppermint
Mini marshmallows (classic for a reason)
Whipped cream with chocolate shavings
A pinch of cayenne or smoked paprika (a nod to cocoa’s spicy roots)
A splash of coconut milk for a more tropical feel
Or make one with a cocoa bomb for a little drama in your mug
Simple, cozy, and a little indulgent...a pretty perfect way to ease into January.
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