Cold Aztec xocoatl or chocolate. This instructable chronicle… Once the chocolate melts, it's infused with vanilla, cinnamon, and spicy chili pepper. Indigenous Maya people still drink the following ancient hot chocolate recipe. Taste the magic of pure indulgence. Ancient Mayan Hot Chocolate. https://recipes.howstuffworks.com/food-facts/history-of-chocolate1.htm Mayan Chocolate Drink: Chocolate was first cultivated by the Ancient Mayans, however the way they consumed it was not much like the sweet treats we know today. In ancient times, Maya never mixed the cacao bean paste with milk, instead they used hot water; it was the Spaniards in Colonial times that began to add milk, cream, and sugar to the cacao paste to create a soft creamy taste similar to current hot cocoa. Their preferred method of consumption was a thick, bitter, frothy drink served cold. All our hot chocolates and chocolate bars are vegan, free from dairy, gluten, soy, and preservatives to make every sip and crunch heavenly. Using chocolate instead of cocoa powder means the hot chocolate turns out nice and thick and has a rich flavor that you just can't get with the powdered stuff. The ‘x’ in xocóatl is pronounced like an English ‘sh’, and the accent should be on the middle ‘o’. The longer you let the chili pepper sit in the pot, the spicier your Aztec hot chocolate will be. The Latin name for the cacao tree, ... Aztec hot chocolate ... standing next to a cacao tree. Nomad dark chocolates are rich in flavour and purity. However, xocóatl - which means ‘bitter water’ - wasn’t actually the Aztec name for their oh-so-special chocolate drink. https://www.allrecipes.com/recipe/216165/mayan-hot-chocolate https://www.allrecipes.com/recipe/216166/xocolatl-aztec-chocolate