Spiced Mexican Hot Chocolate Recipe
The etymology of chocolate is from Spanish via Nahuatl – xocólatl combines xococ For the sour atl As for water, it was once a beautiful drink in the royal courts of ancient Mexico due to the bitterness of its early uses. Its export to Europe and over the centuries made “hot chocolate” a sweet drink obtained from milk, heated, although in indigenous communities in Mexico, it is still mainly prepared with just water. My recipe calls for adding water and half a cup of milk to give the chocolate some body. Plus, lots of aromatic spices, and a hint of heat.
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