Drinking chocolate is an ancient tradition

The Olmec civilization made a beverage from the roasted and ground seeds of Theobroma cacao as early as 1600 BC.

To the ancient Mayans it was the nectar of the gods. During pre-classic, the Maya drank chocolate from pouted vessels, the spout serving not only as a vehicle to pour the drink, but also perhaps as a means to blow air into the chocolate, creating a bubbly froth on the surface.

Europeans revered it as a symbol of wealth and power. Many cultures believed it an aphrodisiac.

One of the world’s greatest expressions of taste and rapture, hot chocolate is enjoyed by millions, yet few have successfully combined the oldest traditions with the purest natural ingredients.

Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties.

Like Mayans, the Aztecs drank the beverage made with cocoa beans at sacred ceremonies. The drink was recorded as ‘chocolatl’ which means ‘warm liquid’.

Chocolate itself was reserved for warriors, nobility and priests. Scientists now know what the Aztecs esteemed, chocolate's reputed ability to confer wisdom and vitality is true.

Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. The Maya and Aztec continued the practice, instructing Spanish conquistadores on how to process the raw cacao.

In 1519, when Hernan Cortez invaded Mexico, the Spanish found the chocolate drink a favorite of the emperor Montezuma II.

The emperor took no other beverage than the chocolate, a potation of chocolate, flavored with vanilla and other spices. Emperor Montezuma allegedly drank 50 goblets a day.

Later in 1528 Cortez brought cacao to the Spanish courts, where the Mesoamerican delicacy quickly was adopted.
Drinking chocolate is an ancient tradition