Lee, KW; Kim, YJ; Lee, HJ; Lee, CY (December 3, 2003). "Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine". Journal of Agricultural and Food Chemistry. 51 (25): 7292–5. doi: 10.1021/jf0344385. PMID 14640573.

Hot chocolate can be made with dark, semisweet, or bittersweet chocolate grated or chopped into small pieces and stirred into milk with the addition of sugar. Grivetti, Louis E.; Shapiro, Howard-Yana (2009). Chocolate: history, culture, and heritage. John Wiley and Sons. p.345. ISBN 978-0-470-12165-8. a b c d Trivedi, Bijal (July 17, 2012). "Ancient Chocolate Found in Maya "Teapot" ". National Geographic. Archived from the original on July 20, 2002 . Retrieved July 15, 2017. a b Moncayo, Jennifer (January 28, 2013). "Mexican Chocolate: A Short History & Recipe". The Latin Kitchen . Retrieved July 15, 2017. 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:In 1828, Coenraad Johannes van Houten developed the first cocoa powder producing machine in the Netherlands. [4] [18] The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind. [4] This powder was easier to stir into milk and water. As a result, another very important discovery was made: solid chocolate. By using cocoa powder and low amounts of cocoa butter, it was then possible to manufacture chocolate bars. The term chocolate then came to mean solid chocolate rather than hot chocolate, with the first chocolate bar being created in 1847. [19] 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] Chocolate History". Middleborough Public Schools. 2008. Archived from the original on July 2, 2008 . Retrieved June 26, 2008. 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]

a b c d e Stradley, Linda (2004). "Rediscover True Hot Chocolate - History of Hot Chocolate". What's Cooking America . Retrieved June 27, 2008.In further studies conducted by Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women's Hospital and Harvard Medical School found that flavonols may also help vessels dilate and help keep platelets from clustering on the blood vessel walls. [45] Flavonoids found in hot chocolate are beneficial to health mainly because they shield the walls of blood vessels from free radical damage. [46] Flavanols are also thought to help reduce blood platelet buildup and can balance levels of compounds called eicosanoids, which may be beneficial to cardiovascular health. [46] See also [ edit ] Paajanen, Sean (February 6, 2019). "An Abridged History of Hot Chocolate: Its Changes Over the Years". The Spruce Eats. a b c Schivelbusch, Wolfgang (1993). Tastes of paradise: a social history of spices, stimulants, and intoxicants. New York: Vintage Books. Baggott, MJ; Childs, E; Hart, AB; de Bruin, E; Palmer, AA; Wilkinson, JE; de Wit, H (July 2013). "Psychopharmacology of theobromine in healthy volunteers". Psychopharmacology. 228 (1): 109–18. doi: 10.1007/s00213-013-3021-0. PMC 3672386. PMID 23420115. In Colombia, a hot chocolate drink made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmer's cheese. Colombian hot chocolate is often topped with a soft farmer's cheese or other mild cheese. [37] Similarly, hot chocolate in Ecuador is often topped with cheese. [38]

Billet, Felisa (October 23, 2009). "Warming up to real hot chocolate". USA TODAY . Retrieved December 20, 2009. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400AD, by which they referred to as xocōlātl. [2] The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. a b c The Nibble (2005–2008). "Some Like It Hot: Hot Chocolate & Hot Cocoa Mixes: An Overview". Lifestyle Direct, Inc . Retrieved July 15, 2008. The curious Peruvian tradition of drinking hot chocolate and paneton in summer". Rischmoller Real Estate. November 30, 2012 . Retrieved July 9, 2017.In Germany, hot chocolate made by melted chocolate ( Heiße Schokolade Wiener Art) is distinguished from those made from powders ( Trinkschokolade). [27] It is often served with whipped cream on top. [27]