List of chocolate drinks

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A cup of hot chocolate with whipped cream and cocoa powder Becher Kakao mit Sahnehaubchen.JPG
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".

Contents

Chocolate drinks

Champurrado is a chocolate-based atole. It is a warm and thick Mexican drink prepared with either masa de maiz or cornmeal. Champurrado thenewplace sf.jpg
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. Flickr - cyclonebill - Cocio (1).jpg
Cocio is a chocolate milk drink.
Pozol being served at the boardwalk of Chiapa de Corzo, Chiapas CloseServingPozol.jpg
Pozol being served at the boardwalk of Chiapa de Corzo, Chiapas

Chocolate liqueurs

Mexican chocolate

See also

Related Research Articles

<span class="mw-page-title-main">Black Russian</span> Cocktail of vodka and coffee liqueur

The Black Russian is a cocktail of vodka and kahlua. It contains 50 ml vodka and 20 ml coffee liqueur, per IBA specified ingredients.

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization, and the majority of Mesoamerican people, including the Maya and Aztecs, made chocolate beverages.

<span class="mw-page-title-main">White Russian (cocktail)</span> Cocktail made with vodka and coffee liqueur

A white Russian is a cocktail made with vodka, coffee liqueur and cream served with ice in an old fashioned glass.

<i>Theobroma cacao</i> Species of tree grown for its cocoa beans

Theobroma cacao is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons. Its leaves are alternate, entire, unlobed, 10–50 cm (4–20 in) long and 5–10 cm (2–4 in) broad.

<span class="mw-page-title-main">Amaretto</span> Italian almond liqueur

Amaretto is a sweet Italian liqueur that originated in Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.

<span class="mw-page-title-main">Hot chocolate</span> Heated beverage of chocolate in milk or water

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

<span class="mw-page-title-main">Atole</span> Mesoamerican hot corn beverage

Atole, also known as atolli, atol and atol de elote. However, it is also believed to come from Mayan origin. It is a traditional hot corn- and masa-based beverage of Mexican origin. Atole can have different flavors added such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or atole. It typically accompanies tamales and is very popular during Day of the Dead and Las Posadas.

<span class="mw-page-title-main">Caffè mocha</span> Chocolate-flavored coffee drink

A caffè mocha, also called mocaccino, is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha.

<span class="mw-page-title-main">Bicerin</span> Drink made with espresso coffee, drinking chocolate and milk

Bicerin is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate, and milk served layered in a small glass.

<span class="mw-page-title-main">Liqueur coffee</span> Coffee-based cocktail

A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.

<span class="mw-page-title-main">Chocolate liqueur</span> Liqueur that tastes like chocolate

Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.

<span class="mw-page-title-main">History of chocolate</span>

The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to at least 1900 BCE to 1500 BCE. The Mexica believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.

<span class="mw-page-title-main">Grasshopper (cocktail)</span> Sweet, mint-flavored, after-dinner drink

A Grasshopper is a sweet, mint-flavored, after-dinner drink named for its green color, which comes from crème de menthe. Tujague's, a bar in the French Quarter of New Orleans, Louisiana, claims its owner Philip Guichet invented the drink in 1918. The drink gained popularity during the 1950s and 1960s throughout the American South.

DeKuyper Royal Distillers is a privately held Dutch company in the business of manufacturing and marketing distilled spirits and liqueurs.

<span class="mw-page-title-main">Alexander (cocktail)</span> Cocktail of cognac, chocolate liqueur and cream

The Alexander is a cocktail consisting of gin or brandy, cocoa liqueur, and cream. A variation, the Brandy Alexander, uses cognac instead of gin.

<span class="mw-page-title-main">Polar bear (cocktail)</span> Mint chocolate cocktail

A polar bear, After Eight or Peppermint Paddy is a mint chocolate cocktail that tastes like a York Peppermint Pattie or an After Eight mint. It is usually made from crème de cacao and peppermint schnapps, although crème de menthe is a popular substitute.

The following outline is provided as an overview of and topical guide to chocolate:

References

  1. Justin Kerr. "Chocolate: A Mesoamerican Luxury 1200—1521 – Obtaining Cacao". Field Museum . Retrieved 23 November 2011.