The earliest varieties of hot chocolate were far removed from the delicacies available today. The original drink can be traced back to the ancient Mayans, who created a mixture of ground cocoa seeds, water, cornmeal, and a hint of chili. To achieve the desired texture, they would pour the concoction between two vessels, producing a foamy drinking experience. This early beverage was distinctly bitter and likely carried notes of corn rather than sweetness.
Interestingly, the original hot chocolate wasn’t enjoyed hot at all. Instead, it was served cold and maintained this chilled state for a considerable duration. When the Spanish conquistador Hernán Cortés introduced the Mayan hot chocolate to Spain in the 1500s, it continued to be served at cooler temperatures.
How did hot chocolate become sweet?
The journey from cold and bitter to warm and sweet took centuries of culinary innovation. As the original Mayan drink gained popularity at the court of Charles V, a Holy Roman emperor who became the King of Spain, the flavor profile began to shift toward sweetness. Gradually, the spicy chili notes disappeared, replaced by sweeteners, and the preparation of the drink evolved to serve it hot.
For many years, hot chocolate was a luxury. It became a favored indulgence primarily among royalty and the upper class until chocolate became available to the broader public. By the mid-1600s, shops dedicated to chocolate began appearing in London, gaining traction throughout the 1700s. However, even during this period, indulgence was generally reserved for wealthy patrons. As access to various types of chocolate widened and innovative recipes emerged, hot chocolate became increasingly popular. By the end of the 18th century, the Royal College of Physicians helped popularize a Jamaican recipe combining the chocolate with milk, contributing to the delicious hot chocolate version we enjoy today.
