"The hot chocolate we know today didn't appear overnight; it evolved over centuries. Mesoamericans such as the Mayans and Aztecs believed that chocolate was a divine gift from the gods, and they may have been onto something. The chocolate that early Ingenious tribes drank wasn't served sweet or hot. It was drunk as a cold, bitter, energizing beverage spiced with chili peppers known as xocolatl."
"The exact arrival of chocolate in Spain is disputed, but by the late 1500s, the Spanish experienced a chocolate craze that led to their version of hot chocolate. The drink was served hot, sweetened, mixed with cinnamon and other common spices and flavorings, and without chili peppers. Then, in the 1700s, Sir Hans Sloane, an 18th-century Irish physician, while in Jamaica, adapted the beverage by adding milk and sugar, paving the way for the hot chocolate we drink today."
Hot chocolate originated from Mesoamerican beverages such as xocolatl, a cold, bitter, spiced drink used for rituals, warfare preparation, and medicinal purposes. Spanish contact in the late 1500s transformed the drink into a hot, sweetened beverage flavored with cinnamon and spices and typically served without chili peppers. In the 1700s, Sir Hans Sloane in Jamaica added milk and sugar, creating the basis for contemporary hot chocolate. Contemporary establishments continue to innovate with spicy variations and additions like lavender, caramel, and single-origin chocolates, and regional cafes in Southern California offer distinctive seasonal takes on the beverage.
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