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It is a ceremonial drink, which is prepared for weddings, baptisms, birthdays, patron saint festivals... [1] Its consumption occurs with the cocoa harvest, between the months of August to December. [2] In Ojitlán, a type of cocoa called tiger is used for the white veins of its fruits. [3]
Pozol (from the Nahuatl Pozōlli) is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mesoamerica. The drink is consumed in the south of Mexico in the states of Campeche, Chiapas, and Tabasco. It is a thirst quencher that has also been used to fight diseases.
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
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.
If the cacao was of high quality, this produced a rich head of foam. The head could be set aside, the drink further aerated to produce another head, which was also set aside and then placed on top of the drink along with the rest of the foam before serving. [32]
On July 30, 2008, INAH reported that testing of residues found in a ceramic container in El Manatí, dating from approximately 1750 BCE (at least between 1900 and 900 BCE), show that the container contained a cocoa drink base probably consumed by the elite of the site. [15]
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