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Steaming Hot Cocoa
What we remember as a sweet treat to help us warm up after a day out playing in the snow is actually a lot more complex and versatile than we might suppose.
Xocōlātl
The Maya were concocting a chocolate drink at least as early as 500BC. Theirs was a bitter ceremonial drink that also had some benefits as a remedy for stomach upset.
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh. ~Jose de Acosta (16th Century Jesuit Missionary)
The Aztecs were much more restrictive of this delicious bean. It was used as currency and demanded as tribute from conquered nations. While the Maya let all social classes drink chocolate beverages, the Aztecs felt that it was a bad omen for any but the highest strata to enjoy cacao.
As far as it’s medicinal qualities, the Mesoamericans were certainly on to something. Cocoa is loaded with heart-healthy polyphenols, anti-inflammatory effects and even anti-depressant compounds. It can also help with diabetes and weight control. It is, as many of us may attest, a truly magical bean.
Everything’s Better With Sugar
The Europeans encountered cacao as a product of conquest. The Spanish kept it a secret for nearly a century and it became a fashionable drink for royal tea parties. It was available exclusively to the upper classes because of the rarity of the cacao beans. Since they were only grown in South America, the Spanish had exclusive access.
In the 17th Century, somebody finally got the idea to sweeten it up. It’s one of those funny things in life. Since people were paying so much money to get a sip, it was almost embarrassing to admit that it was darned near unpalatable. Eventually, somebody had the honesty to admit that chocolate needed some help.
Adding milk was conceived of by Sir Hans Sloane in 1687 and improved upon by Coenraad van Houten in 1828, but was eventually perfected by Milton Hershey in 1900. Slowly, the drink that was so coveted simply because it was expensive actually developed into a drink that is rich, delicious and sometimes even decadent.
Splitting Hairs
Technically, hot chocolate and cocoa are not the same things. The key difference is the presence or absence of cocoa butter. Hot cocoa is made by adding cocoa powder (from which the cocoa butter has been removed) to hot milk or boiling water while hot chocolate is made by adding chocolate shavings or chocolate chips.
Kick It Up A Notch
Hot Chocolate Version | Hot Cocoa Version
It took Judy 1200 years to perfect this recipe!
Whether you prefer to make hot chocolate or hot cocoa, you can always spruce it up a bit with additional flavors. Adding a dash of peppermint by adding candy canes as stir rods is a classic holiday treat. Including liqueurs such as Chambord, Grand Marnier, Grenadine or Midori brings a fruity kick to your cocoa while spicier spirits like Amaretto, Jägermeister or Sambuca can add to the warm aromas of the season.
Not to be outdone, Hershey chocolates have released a new Kiss that is flavored like hot cocoa with marshmallow creme. You can get your cocoa to go with a bag of these scrumptious treats or enjoyed hot for up to ten hours in a Klean Kanteen Wide Double Wall Vacuum Insulated Stainless Steel Coffee Mug.
Even after Christmas has come and gone, hot cocoa continues to warm and soothe us through the long winter months. Pick your favorite recipe and enjoy some today!