By Devi Poojari
July 6, 2023
The hot chocolate we cosy up with to feel warm and snug has a long history of how it was consumed across cultures from around the globe. Tap to explore the rich heritage of your cup of cocoa.
Although it is believed that the Olmecs of Mexico were the first to use cocoa beans, the Mayans documented the tradition of drinking chocolate – considered to be sacred and holy.
The addition of cinnamon in drinking chocolate was brought about by the Mexicans since vanilla was difficult; and were even known to add a bit of chilli for some spice, at times.
The drink known as ‘Sikwate’ is the version of hot chocolate where, after the beans have been processed, get converted into tablets which are boiled and frothed with a wooden whisk; and consumed without any sweetener.
The ‘el submarino’ – or a bar of chocolate is placed in a cup with hot milk poured over it and mixed with a spoon, until the bar dissolves completely.
The Colombians have an interesting way of enjoying their beverage where chocolate chunks are added to boiling milk, whisked until frothy and poured into a cup, with chunks of cheese submerged in the drink.
Did you know that the addition of rum to hot chocolate was an idea that came from the Ghanians who enjoy their drink to be thick, flavoured with vanilla and cinnamon, as well as a healthy shot of rum?