Cannabaceae

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A cup of hot chocolate with whipped cream and cocoa powder

This is a list of notable chocolate drinks. Chocolate is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Its earliest documented use is by the Olmecs of south central Mexico around 1100 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs,[1] who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water".

Chocolate drinks[edit]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Champurrado is a chocolate-based atole. It is a warm and thick Mexican drink prepared with either masa de maíz or cornmeal.
Cocio is a chocolate milk drink.
Pozol being served at the boardwalk of Chiapa de Corzo, Chiapas

Chocolate liqueurs[edit]

Mexican chocolate[edit]

See also[edit]

References[edit]

  1. ^ Justin Kerr. "Chocolate: A Mesoamerican Luxury 1200—1521 – Obtaining Cacao". Field Museum. Retrieved 23 November 2011.
source: https://en.wikipedia.org/wiki/List_of_chocolate_drinks

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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