The etymology of chocolate is via Spanish via Nahuatl – xocóIatl combine xococ for sour, atl for water, due to the bitterness of its early uses for what was once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passage of centuries made “hot chocolate” a sweet drink derived from heated milk, although in the indigenous communities of Mexico it is still predominantly prepared with only water. My recipe calls for water and half a cup of milk to give the chocolate some body. Also, many aromatic spices and a spicy touch.
