Mogu Mogu Coconut Flavoured Drink with NATA de Coco - 24 x 320ml

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In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. [39] In addition, many Peruvians will add a sweet chocolate syrup to their drink. [38] Because sugar was yet to come to the Americas, [4] xocōlātl was said to be an acquired taste. What the Spaniards then called xocōlātl was said to be a drink consisting of a chocolate base flavored with vanilla and other spices that was served cold. [6] [7] The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. [4] As to when xocōlātl was first served hot, sources conflict on when and by whom. [4] [7] However, José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocōlātl as: Difference Between Mocha and Coffee | Difference Between | Mocha vs Coffee" . Retrieved March 11, 2019. Research has shown that the consumption of hot chocolate can be positive for one's health. A study conducted by Cornell University has shown that hot chocolate contains more antioxidants than wine and tea, therefore reducing the risk of heart disease. [22] In a single serving of cocoa, the researchers found 611 milligrams of gallic acid equivalents (GAE) and 564 milligrams of epicatechin equivalents (ECE), compared with 340 milligrams of GAE and 163 milligrams of ECE in red wine, and 165 milligrams of GAE and 47 milligrams of ECE in green tea. [44] Chang Yong Lee, the professor and researcher at Cornell who conducted the study, revealed that larger amounts of antioxidants are released when the drink is heated. [22]

The curious Peruvian tradition of drinking hot chocolate and paneton in summer". Rischmoller Real Estate. November 30, 2012 . Retrieved July 9, 2017.a b c d e f g h i Burleigh, Robert (2002). Chocolate: Riches from the Rainforest. Harry N. Abrams, Ins., Publishers. ISBN 0-8109-5734-5. Chocolate Houses". Cadbury Trebor Bassett. 2008. Archived from the original on October 28, 2007 . Retrieved June 27, 2008. Bonneville, Marguerite. "Can Chocolate Benefit Your Health?". Open Kitchen. Archived from the original on July 20, 2012 . Retrieved June 27, 2008. Several negative effects can be attributed to drinking hot chocolate, as some hot chocolate recipes contain high amounts of sugar, [42] hydrogenated oils, or fats. [ citation needed]

Morton, Frederic; Morton, Marcia (1986). Chocolate, an Illustrated History. Crown Publishers. ISBN 0-517-55765-7. A distinction is sometimes made between "hot cocoa", made from cocoa powder (ground cacao beans from which much of the cocoa butter has been removed), [21] and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. [21] Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate. [22] In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. [35] Hot chocolate of this type is commonly sold in circular or hexagonal tablets [35] which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries, [36] such as pan dulce or churros. a b Moncayo, Jennifer (January 28, 2013). "Mexican Chocolate: A Short History & Recipe". The Latin Kitchen . Retrieved July 15, 2017.Grivetti, Louis E.; Shapiro, Howard-Yana (2009). Chocolate: history, culture, and heritage. John Wiley and Sons. p.345. ISBN 978-0-470-12165-8. Johnson, Dorothy (December 6, 1942). "Hot Chocolate is Historical Mexican Drink". Chicago Tribune . Retrieved July 15, 2017.