What beverage that many people enjoy drinking today was a popular drink among the Aztecs in the 15th Century?

A popular beverage enjoyed by many today was a highly prized drink among the Aztecs in the 15th century: a chocolate drink. Far from the sweet confection we often think of, Aztec chocolate was typically a bitter, frothy beverage made from ground cacao beans mixed with water and various spices. While the Mayans often enjoyed their chocolate hot, the Aztecs generally preferred it cold or at room temperature.

The cacao bean held immense cultural and economic significance for the Aztecs. They considered cacao beans more valuable than gold and even used them as a form of currency to purchase goods and food. The Aztecs believed that cacao was a divine gift from the gods, particularly from Quetzalcoatl, the god of wind and wisdom. This divine association led Swedish botanist Carl Linnaeus to name the cacao tree "Theobroma cacao," meaning "food of the gods."

This special drink, known as "xocolatl," meaning "bitter water," was a staple for the Aztec elite, including Emperor Montezuma II, who reportedly drank large quantities, believing it provided strength and virility. While primarily a luxury for the upper classes, it was also consumed by lower classes during significant celebrations like weddings. Ingredients beyond cacao and water could include chili peppers, vanilla, honey, and sometimes cornmeal, creating a range of flavors and textures. The drink was often prepared by pouring it back and forth between vessels to create a desired froth.

The arrival of the Spanish in the 16th century, and Hernán Cortés's introduction to the drink, eventually led to chocolate's journey to Europe. There, it was adapted to European tastes, often sweetened with sugar and flavored with cinnamon, eventually evolving into the diverse forms of chocolate we know and love today. However, its origins as a revered and bitter beverage among the Aztecs remain a fascinating part of its rich history.