Spiced Mexican Hot Chocolate - Beritaja
By: Albert Michael - Sunday, 26 October 2025 20:00:00
The etymology of cocoa is via Spanish via Nahuatl — xocólatl combines xococ for sour, atl for water, owing to the bitterness of its earliest uses for what was erstwhile an elegant portion successful the royal courts of ancient Mexico. Its export to Europe and the passing of hundreds of years made “hot chocolate” a milk-derived saccharine drink, warmed, though successful Indigenous communities successful Mexico, it’s still predominantly prepared pinch only water. My look calls for h2o and a half-cup of beverage summation to springiness the cocoa a spot of body. Plus, plentifulness of fragrant spices, and a hint of heat.
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"Spiced Mexican Hot Chocolate - Beritaja"
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