Hundreds of years before Swiss Miss, Indigenous Mesoamericans drank bitter, spiced chocolate — and invented the reigning champ of hot cocoa mixers
With its high altitude and cool temps, afternoons in Bogotá are marked by warm beverages and snacky carbs. But whereas cultures with similar traditions like the tea-drinking English might go for scones and cucumber sandwiches, in the Colombian capital, where I was born and raised, the traditional consist of tamales and pandeyucas, paired with a cup of delicate, foamy hot chocolate.
in Aztec culture in the Florentine Codex, and researchers have found traces of foamy drinking chocolate in ancient Mayan vessels too., the name molinillo comes from the Nahuatl “moliniani,” meaning to move or wiggle. Rather than stir the hot chocolate, like you might with a spoon, you place the end of the molinillo in a pot of hot water and chocolate, then rub the handle between your palms, creating a small whirlpool that not only incorporates the cocoa but also oxygenates the mixture.
, decoratively burned, and accessorized with ornamental rings that spin independently around the base. Some versions are designed entirely for display, but even the most basic utilitarian model is a beautiful addition to your kitchen. While you could mix up a cup of Hershey’s or Ghirardelli, drinking chocolate really blooms with tastes rooted in Mesoamerica like the whisk itself . In his 1590 text,, the Spanish Jesuit José de Acosta recorded Indigenous peoples adding chile and spices to their chocolate. In his own research, renowned Mexican chef Ricardo Muñoz Zurita found evidence that chocolate was seasoned with allspice, vanilla, and edible flowers, and it was sometimes sweetened with honey from melipona bees.
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