{{Short description|Warm chocolate beverage in milk or water}} {{pp-pc|small=yes}} {{other uses}} {{Use mdy dates|date=November 2023}} {{Infobox beverage | name = Hot chocolate | image = File:After The St. Patrick's Parade Late Lunch @ Lemon, Dawson Street, Dublin, Rep. Of Ireland A Fine Tradition! (6992614913).jpg | caption = A cup of hot chocolate with marshmallows | type = | color = Brown or chestnut | flavor = Chocolate | ingredients = Chocolate or cocoa powder, milk or water, sugar | variants = | related = Chocolate milk | website = }}
'''Hot chocolate''', also known as '''hot cocoa'''<ref name="The Britannica Dictionary"> {{cite web|title=Hot chocolate|website=Britannica Dictionary|url=https://www.britannica.com/dictionary/hot-chocolate|access-date= 2025-09-07}}</ref> 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.<ref>{{Cite book|title=Chocolate: history, culture, and heritage |last1=Grivetti |first1=Louis E. |first2=Howard-Yana |last2=Shapiro |author-link2=Howard-Yana Shapiro |year=2009 |publisher=John Wiley and Sons |isbn=978-0-470-12165-8 |page=345 }}</ref>
Cacao was first domesticated at least 5,300 years ago, in the Mayo-Chinchipe culture in what is present-day Ecuador,<ref name=":02">{{Cite journal |last1=Zarrillo |first1=Sonia |last2=Gaikwad |first2=Nilesh |last3=Lanaud |first3=Claire |last4=Powis |first4=Terry |last5=Viot |first5=Christopher |last6=Lesur |first6=Isabelle |last7=Fouet |first7=Olivier |last8=Argout |first8=Xavier |last9=Guichoux |first9=Erwan |last10=Salin |first10=Franck |last11=Solorzano |first11=Rey Loor |last12=Bouchez |first12=Olivier |last13=Vignes |first13=Hélène |last14=Severts |first14=Patrick |last15=Hurtado |first15=Julio |date=2018-10-29 |title=The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon |url=https://www.nature.com/articles/s41559-018-0697-x |url-status=live |journal=Nature Ecology & Evolution |language=en |volume=2 |issue=12 |pages=1879–1888 |bibcode=2018NatEE...2.1879Z |doi=10.1038/s41559-018-0697-x |issn=2397-334X |pmid=30374172 |s2cid=53099825 |archive-url=https://web.archive.org/web/20230309082751/https://www.nature.com/articles/s41559-018-0697-x |archive-date=9 March 2023 |access-date=29 January 2024|url-access=subscription }}</ref> and cacao beverages were consumed by the period 2,500–3,000 years ago by the Maya. A chocolate drink was an essential part of Aztec culture by 1400 AD.<ref name="Trivedi" /> 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.
Hot chocolate is consumed throughout the world in versions including the spiced {{lang|es|chocolate para mesa}} of Latin America, the very thick {{lang|it|cioccolata calda}} served in Italy and {{lang|es|chocolate a la taza}} served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.
==Terminology== thumb|Process of making homemade drinking chocolate 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),<ref name="Term">{{cite web|url=http://www.statssheet.com/articles/article61849.html|title=Why Hot Cocoa Is Healthier Than Hot Chocolate|last=Craddock|first=Darren|access-date=June 26, 2008|archive-date=January 22, 2009|archive-url=https://web.archive.org/web/20090122111445/http://www.statssheet.com/articles/article61849.html|url-status=dead}}</ref> and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter.<ref name="Term" /> 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.<ref name="daily">{{cite web|url=https://www.sciencedaily.com/releases/2003/11/031106051159.htm|title=Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier Choice| website= Science Daily| date =November 6, 2003|access-date=June 26, 2008}}</ref>
* ''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.{{citation needed| date = April 2025 }} * ''Cocoa'' usually refers to a drink made with cocoa powder, hot milk or water, and sweetened to taste with sugar (or not sweetened at all).<ref name="Nibble">{{cite web|last=The Nibble|date=2005–2008|title=Some Like It Hot: Hot Chocolate & Hot Cocoa Mixes: An Overview|url=http://www.thenibble.com/reviews/main/beverages/cocoas/hot-chocolate-overview.asp|access-date=July 15, 2008|publisher=Lifestyle Direct, Inc.}}</ref> * ''Instant hot chocolate'' or ''hot cocoa mix'' may be based on cocoa powder, powdered chocolate, or both; often includes powdered milk or comparable ingredients so it can be made without using milk; sugar or other sweeteners; and typically stabilizers and thickeners.<ref name="Nibble" /> However, mixes can vary widely (between countries and often between brands) in ingredients included, their ratio and their quality.{{citation needed| date = April 2025 }}
==History== {{further|History of chocolate}} [[File:Chocolatepot.jpg|thumb|upright|right|Silver chocolate pot, France, 1779.<ref>{{cite web|publisher= Victoria and Albert Museum|url= http://www.vam.ac.uk/content/articles/s/silverware-design-themes/ |title= Silver Chocolate Pot|work=Metalwork|access-date= August 18, 2007}}</ref> Victoria and Albert Museum, London.]]
The cacao tree was domesticated in around 3300{{Nbsp}}BCE,<ref>{{Cite journal |last=Lanaud |first=Claire |last2=Vignes |first2=Hélène |last3=Utge |first3=José |last4=Valette |first4=Gilles |last5=Rhoné |first5=Bénédicte |last6=Garcia Caputi |first6=Mariella |last7=Angarita Nieto |first7=Natalia Sofía |last8=Fouet |first8=Olivier |last9=Gaikwad |first9=Nilesh |last10=Zarrillo |first10=Sonia |last11=Powis |first11=Terry G |last12=Cyphers |first12=Ann |last13=Valdez |first13=Francisco |last14=Olivera Nunez |first14=S Quirino |last15=Speller |first15=Camilla |display-authors=3 |date=2024-03-07 |title=A revisited history of cacao domestication in pre-Columbian times revealed by archaeogenomic approaches |journal=Scientific Reports |language= |volume=14 |issue=1 |page=2 |doi=10.1038/s41598-024-53010-6}}</ref> and has been used to make beverages since at least 700{{Nbsp}}BCE.<ref>{{Cite journal |last=Henderson |first=John S |last2=Joyce |first2=Rosemary A |author-link2=Rosemary Joyce |last3=Hall |first3=Gretchen R |last4=Hurst |first4=W Jeffrey |last5=McGovern |first5=Patrick E |author-link5=Patrick Edward McGovern |date=November 2007 |title=Chemical and archaeological evidence for the earliest cacao beverages |journal=Proceedings of the National Academy of Sciences |volume=104 |issue=48 |page=18937 |doi=10.1073/pnas.0708815104|pmc=2141886 }}</ref>
As of the early Classic period, cacao beverages were consumed by the wealthy from large "spouted vessels" that were often buried with elites.<ref name="Trivedi">{{cite magazine|last1=Trivedi|first1=Bijal|title=Ancient Chocolate Found in Maya "Teapot"|url=http://news.nationalgeographic.com/news/2002/07/0717_020717_TVchocolate.html|archive-url=https://web.archive.org/web/20020720150636/http://news.nationalgeographic.com/news/2002/07/0717_020717_TVchocolate.html|url-status=dead|archive-date=July 20, 2002|magazine=National Geographic|access-date=July 15, 2017|date=July 17, 2012}}</ref> An early Classic period (460–480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a cacao drink.<ref name="Riches">{{Cite book|last=Burleigh|first=Robert|title=Chocolate: Riches from the Rainforest|publisher=Harry N. Abrams, Ins., Publishers|year=2002|isbn=0-8109-5734-5}}</ref><ref name="M&M's">{{Cite book|last=Earley|first=Diane|title=The Official M&M's History of Chocolate|publisher=Charlesbridge Publishing|year=2001|isbn=1-57091-448-6|url=https://archive.org/details/officialmmshisto00pell}}</ref>
===At the time of European contact===
As the Europeans came upon the Americas, they found the Maya made a chocolate drink. Served cold, the Maya ground cocoa seeds into a paste and mixed it with water, vanilla, cornmeal, chili peppers, and other ingredients.<ref name="Riches" /><ref name=":1" /> They then poured the drink back and forth from a cup to a pot until a thick foam developed.<ref name="Trivedi" /> It was available to Maya of all social classes,<ref name="Trivedi" /> while among the Aztecs chocolate was a sign of high status: it was a bad omen for someone low or common to drink it.<ref name=":0">{{Cite book|title=Conquests of Chocolate|last=Norton|first=Marcy|publisher=OAH Magazine of History|year=2004}}</ref>
Within Mesoamerica many drinks were made from cacao beans, and further flavored with flowers like vanilla.<ref name=":0" /> The Aztecs, or Mexica, required conquered people to provide them with chocolate. Cups, gourds, cacao beans, as well as other things they acquired were listed in The Essential Codex Mendoza.<ref>{{Cite book|title=Codex Mendoza|last=Berdan|first=Frances|publisher=Univ. of California Press|year=1992|location=Berkeley}}</ref> Cacao became used as a currency throughout Mesoamerica.<ref name=":0" />
Chocolate was initially considered an acquired taste among conquistadors.<ref name=":1">Hickling, William (1838). ''History of the Conquest of Mexico''. {{ISBN|0-375-75803-8}}.</ref><ref name="Rediscover">{{cite web|url=http://whatscookingamerica.net/Beverage/HotChocolate.htm|last=Stradley|first=Linda |title=Rediscover True Hot Chocolate – History of Hot Chocolate|access-date=June 27, 2008|publisher=What's Cooking America|year=2004}}</ref> The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate,<ref name="Riches" /> and José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described chocolate as:<blockquote>Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.<ref>{{cite web |url= https://chocolateapprentice.com/2011/05/savoury-chocolate/ |title= quote from “The Sweet Lure of Chocolate" |author= Jim Spadaccini |date= 2008|publisher= Chocolate Apprentice |access-date=February 14, 2026 |url-status=live |archive-url= https://web.archive.org/web/20260214102802/https://chocolateapprentice.com/2011/05/savoury-chocolate/|archive-date= February 14, 2026 }}</ref> </blockquote>
=== Introduction to Europe === After its introduction to Europe, the drink slowly gained popularity. The imperial court of Emperor Charles V soon adopted the drink, and chocolate became a fashionable drink popular with the Spanish upper class. Additionally, cocoa was given as a dowry when members of the Spanish royal family married other European aristocrats.<ref>{{Cite web |title=An Abridged History of Hot Chocolate: Its Changes Over the Years |last=Paajanen |first=Sean |work=The Spruce Eats |date=February 6, 2019 |access-date= |url= https://www.thespruceeats.com/the-history-of-hot-chocolate-764463 }}</ref> At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America.<ref>{{cite web|url=http://chocolate.org.uk/timeline/index.html|last=Pearce|first=David|title=Cacao and Chocolate Timeline|access-date=June 27, 2008|publisher=David Pearce|year=2008|url-status=dead|archive-url=https://web.archive.org/web/20050219115253/http://chocolate.org.uk/timeline/index.html|archive-date=February 19, 2005}}</ref>
Hot chocolate had become a luxury item among the European nobility by the 17th century.<ref name="Green">{{cite news|last1=Green|first1=Matthew|title=How the decadence and depravity of London's 18th century elite was fuelled by hot chocolate|url=https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/london/articles/surprising-history-of-london-chocolate-houses/ |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/london/articles/surprising-history-of-london-chocolate-houses/ |archive-date=January 12, 2022 |url-access=subscription |url-status=live|work=The Daily Telegraph|access-date=July 15, 2017|date=March 11, 2017}}{{cbignore}}</ref> Even when the first Chocolate House (an establishment similar to a modern coffee shop)<ref name="Riches" /> opened in 1657, chocolate was still very expensive, costing 50 to 75 pence (approximately 10–15 shillings) a pound (roughly £45–65 in 2016).<ref>{{cite web|url= http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_chocolate/chocolate_houses.htm |title=Chocolate Houses|access-date=June 27, 2008|publisher=Cadbury Trebor Bassett|year=2008 |archive-url = https://web.archive.org/web/20071028025113/http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_chocolate/chocolate_houses.htm |archive-date = October 28, 2007}}</ref><ref>{{cite web|url= https://www.bankofengland.co.uk/monetary-policy/inflation |title=Inflation|access-date=December 13, 2017|publisher=Bank of England|year=2017}}</ref> At the time, hot chocolate was often mixed with spices for flavor; one notable recipe was hot chocolate "infused with fresh jasmine flowers, amber, musk, vanilla and ambergris."<ref name="Green" /> In the late 17th century, Sir Hans Sloane, president of the Royal College of Physicians, visited Jamaica, where he was introduced to cocoa. He found it 'nauseous' but by mixing it with milk made it more palatable. When Sloane returned to England, he brought the recipe with him, introducing milk chocolate to England.<ref name="Sloane">{{cite web|url=http://www.nhm.ac.uk/research-curation/scientific-resources/collections/botanical-collections/sloane-herbarium/about-sloane/index.html|title=About Sir Hans Sloane|publisher=The Natural History Museum|access-date=October 3, 2015}}</ref> The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797.<ref name="Green" />
The Spanish began to use {{lang|es|jicaras}} made of porcelain in place of the hollowed gourds used by the natives.<ref name=":0" /> They then further tinkered with the recipes by using spices such as cinnamon, black pepper, anise, and sesame. Many of these things were used to try to recreate the flavor of the native flowers which they could not easily acquire.<ref name=":0" /> Black pepper was used to replace chillies and ''mecaxochitl'', cinnamon was used in place of ''orejuelas'', sugar replaced honey.<ref name=":0" />
In 1828, Coenraad Johannes van Houten developed the first cocoa powder-producing machine in the Netherlands.<ref name="Riches" /><ref>{{cite web|url=http://www.middleboro.k12.ma.us/Middleboro/CHOC/Chocolate.htm|title=Chocolate History|access-date=June 26, 2008|publisher=Middleborough Public Schools|year=2008|url-status=dead|archive-url=https://web.archive.org/web/20080702220326/http://www.middleboro.k12.ma.us/Middleboro/CHOC/Chocolate.htm|archive-date=July 2, 2008}}</ref> The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind.<ref name="Riches" /> This powder was easier to stir into milk and water. By using cocoa powder and low amounts of cocoa butter, it was also 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.<ref>{{cite web |url= https://www.history.com/articles/the-sweet-history-of-chocolate |title= Chocolate’s Sweet History: From Elite Treat to Masses |author= Christopher Klein |date= June 30, 2025 |page= |issn= |doi= |pmid=|publisher= HISTORY and A+E Global Media |volume=|issue=|access-date= March 24, 2026 |url-status=live |archive-url= https://web.archive.org/web/20260324060018/https://www.history.com/articles/the-sweet-history-of-chocolate |archive-date= March 24, 2026 }}</ref>
According to tradition, the Italian version cioccolata calda was first born in Turin around 1560: to celebrate that the capital of the Duchy of Savoy was moved from Chambéry to Turin, Emmanuel Philibert, Duke of Savoy asked for a new beverage, and so this thicker, creamy version was created.<ref>{{cite web |last1=Exclusive Brand Torino |title=THE HISTORY OF CHOCOLATE IN TURIN |url=https://www.exclusivebrandstorino.com/guides/the-history-of-chocolate-in-turin/ |website=Exclusive Brand Torino |access-date=January 20, 2022 |archive-date=May 21, 2022 |archive-url=https://web.archive.org/web/20220521144336/https://www.exclusivebrandstorino.com/guides/the-history-of-chocolate-in-turin/ |url-status=dead }}</ref>
==Gallery==
<gallery widths="200px" heights="200px"> File:Chocolate cup Chantilly porcelain 18th century.jpg|Chocolate cup, Chantilly porcelain, 18th century File:Trembleuse LACMA M.80.204.17a-c.jpg|Trembleuse or ''Gobelet et soucoupe enfoncé'' by Sèvres c. 1776 designed for drinking hot chocolate File:Jean-Etienne Liotard - The Chocolate Girl - Google Art Project.jpg|The Chocolate Girl. Jean-Étienne Liotard, circa 1744 File:Raimundo Madrazo - Hot Chocolate.jpg|A woman (''Aline Masson'') drinking a cup of chocolate, in a canvas by Raimundo Madrazo File:Les_Maîtres_de_l'Affiche_-_43_-_Cacao_Van_Houten_(bgw20_0371).jpg|Cacao Van Houten. Poster by Adolphe Willette, 1893 </gallery>
==Consumption== {{Infobox nutritional value | name = Hot chocolate | serving_size = 100 g | kJ = 322.168 | carbs = 10.74 g | starch = | sugars = 9.66 g | lactose = | fiber = 1 g | fat = 2.34 g | satfat = 1.431 g | transfat = 0.078 g | monofat = 0.677 g | polyfat = 0.084 g | omega3fat = | omega6fat = | protein = 3.52 g | tryptophan = | threonine = | isoleucine = | leucine = | lysine = | methionine = | cystine = | phenylalanine = 0.150 g | tyrosine = 0.141 g | valine = | arginine = | histidine = | alanine = | aspartic acid = | glutamic acid = | glycine = | proline = | serine = | hydroxyproline = | water = 82.45 g | cholesterol = 8 mg | alcohol = | caffeine = 2 mg | vitA_ug = 51 | vitA_iu = 176 | betacarotene_ug = | lutein_ug = | thiamin_mg = 0.039 | riboflavin_mg = 0.182 | niacin_mg = 0.133 | pantothenic_mg = | vitB6_mg = 0.04 | folate_ug = 5 | vitB12_ug = 0.49 | choline_mg = | vitC_mg = 0.2 | vitD_ug = 1.1 | vitD_iu = 45 | vitE_mg = 0.03 | vitK_ug = 0.2 | calcium_mg = 114 | iron_mg = 0.42 | magnesium_mg = 23 | manganese_mg = | phosphorus_mg = 105 | potassium_mg = 197 | sodium_mg = 44 | zinc_mg = 0.63 | opt1n = | opt1v = | opt2n = | opt2v = | opt3n = | opt3v = | opt4n = | opt4v = | note = | float = right | source = [https://fdc.nal.usda.gov/food-details/171277/nutrients Milk, chocolate beverage, hot cocoa, homemade – USDA FoodData Central] | source_usda = | noRDA = }}
Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world. European hot chocolate tends to be relatively thick and rich, while in the United States the thinner instant version is consumed more often. Many regions have distinctive additives or toppings, ranging from marshmallow and whipped cream to cheese.{{citation needed| reason = cheese!? | date = April 2025 }}
===Add-ons=== Whipped cream and marshmallows are frequently added to hot chocolate. Theobromine found in the fat-free cocoa solids of the cocoa bean is fat soluble.<ref>{{cite journal |last1=Baggott |first1=MJ |last2=Childs |first2=E |last3=Hart |first3=AB |last4=de Bruin |first4=E |last5=Palmer |first5=AA |last6=Wilkinson |first6=JE |last7=de Wit |first7=H |title=Psychopharmacology of theobromine in healthy volunteers. |journal=Psychopharmacology |date=July 2013 |volume=228 |issue=1 |pages=109–18 |doi=10.1007/s00213-013-3021-0 |pmid=23420115|pmc=3672386 }}</ref> Cocoa beans contain significant amount of fats, but cocoa powder is usually defatted. However, adding fat to defatted cocoa powder will increase its bioavailability.{{citation needed| date = April 2025 }}
Rum is added to hot chocolate to make a Lumumba.<ref>{{cite book |last1=Ehmer |first1=Kersten |last2=Hindermann |first2=Beate |date=2015 |title=The School of Sophisticated Drinking: An Intoxicating History of Seven Spirits |url=https://books.google.com/books?id=NcuFCgAAQBAJ&pg=PA32 |publisher=Greystone Books |isbn=9781771641197|page=32}}</ref>
===Europe=== [[File:chocolademelk.jpg|thumb|Hot chocolate is called {{Lang|nl|warme chocolademelk}} in the Netherlands.]] In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.<ref name="European">{{cite web|last1=McGavin|first1=Jennifer|title=Kakao oder Heisse Schokolade|url=https://www.thespruce.com/kakao-oder-heisse-schokolade-1446917|publisher=the spruce|access-date=July 9, 2017|date=April 4, 2017|archive-date=September 30, 2017|archive-url=https://web.archive.org/web/20170930090912/https://www.thespruce.com/kakao-oder-heisse-schokolade-1446917|url-status=dead}}</ref> One of the thick forms of hot chocolate served in Europe is the Italian {{lang|it|cioccolata calda}}.{{citation needed| date = April 2025 }}
Hot chocolate with churros is a traditional breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding.<ref name="NatGeo">{{cite web|last1=Hall|first1=Christopher|title=Where to Find the Best Hot Chocolate and Churros in Spain|url=http://travel.nationalgeographic.com/travel/international-foods/hot-chocolate-churros-spain/ |archive-url=https://web.archive.org/web/20111003005832/http://travel.nationalgeographic.com/travel/international-foods/hot-chocolate-churros-spain/ |url-status=dead |archive-date=October 3, 2011 |work=National Geographic Traveler|access-date=July 9, 2017|date=November–December 2010}}</ref> In the Netherlands, hot chocolate is a very popular drink, known as {{lang|nl|warme chocolademelk}}. It is often served at home or in cafes. In France, hot chocolate is often served at breakfast time. Sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate.<ref>{{cite web|last1=Poncelin|first1=Pamela|title=Culinary Ambassadors: Breakfast in France|url=http://www.seriouseats.com/2010/09/culinary-ambassadors-breakfast-in-france.html|publisher=Serious Eats|access-date=July 10, 2017|archive-date=July 9, 2017|archive-url=https://web.archive.org/web/20170709021811/http://www.seriouseats.com/2010/09/culinary-ambassadors-breakfast-in-france.html|url-status=dead}}</ref>
In Germany, hot chocolate made by melted chocolate ({{lang|de|Heiße Schokolade Wiener Art}}) is distinguished from those made from powders ({{lang|de|Trinkschokolade}}).<ref name="European" /> It is often served with whipped cream on top.<ref name="European" />
Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a {{lang|nl|warme chocolade}} or {{lang|fr|chocolat chaud}} receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk.<ref name="Nibble" /> One Viennese variant, {{lang|de|Heiße Schokolade Wiener Art}}, contains an egg yolk for thickness.<ref name="European" />
===Asia=== [[File:Hot chocolate in Montsalvat , Melbourne.jpg|thumb|Hot chocolate in Montsalvat, Melbourne. ]] ====Spanish East Indies==== {{Main|Tsokolate}} [[File:Dumaguete Sta Monica Beach Club - Suman Mangga Tsokolate 2.jpg|thumb|Filipino ''tsokolate'' with ''suman'' rice cakes and ripe carabao mangoes]] In the Philippines, the native hot chocolate drink is known as ''tsokolate''. It is made from ''tabliya'' (or {{lang|tl|tablea}}), tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Latin American versions, the drink is traditionally made in a ''tsokolatera'' and briskly mixed with a wooden baton called the ''molinillo'' (also called {{lang|tl|batidor}} or {{lang|tl|batirol}}), causing the drink to be characteristically frothy. {{lang|tl|Tsokolate}} is typically sweetened with a bit of ''muscovado'' sugar and has a distinctive grainy texture.<ref name="polistico">{{cite book|author =Polistico, Edgie|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=January 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="cabrera"/>
{{lang|tl|Tsokolate}} is also known as {{lang|pam|suklati}} in Kapampangan; {{lang|mdh|sikulate}} in Maguindanao; and {{lang|mis|sikwate}} or {{lang|mis|sikuwate}} in Visayan languages. All are derived from Spanish ''chocolate'' ('chocolate').<ref name="polistico"/>
{{lang|tl|Tsokolate}} is commonly consumed at breakfast with traditional ''kakanin'' delicacies or ''pandesal'' and other types of bread. It is also popular during Christmas season in the Philippines.<ref name="cabrera">{{cite web |last1=Cabrera |first1=Maryanne |title=sokolate (Filipino Hot Chocolate) |url=https://www.thelittleepicurean.com/2018/01/tsokolate-filipino-hot-chocolate.html |website=The Little Epicurean |date=January 27, 2018 |access-date=December 13, 2018}}</ref>
===North America=== [[File:Chocolate with churros.jpg|thumb|Traditional Spanish hot chocolate served with churros]] [[File:Hot chocolate (1).jpg|thumb|Latte art on hot chocolate]] In the United States and Canada, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk.<ref>{{cite web|url=http://www.msnbc.msn.com/id/3883796/|archive-url=https://web.archive.org/web/20040412212052/http://www.msnbc.msn.com/id/3883796/|url-status=dead|archive-date=April 12, 2004|title=Hot chocolate like you've never tasted before|last=Rosengarten|first=David|date=January 6, 2004|publisher=TODAY|access-date=December 20, 2009}}</ref> This is the thinner of the two main variations.<ref name="Thicker">{{cite news |url=https://www.usatoday.com/printedition/life/20061208/dd_chocolate08.art.htm|title=Warming up to real hot chocolate |last=Billet|first=Felisa|date=October 23, 2009|work=USA TODAY|access-date=December 20, 2009}}</ref> It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755.<ref name="Illustrated">{{Cite book|last=Morton|first=Marcia|author2=Frederic Morton|title=Chocolate, an Illustrated History|publisher=Crown Publishers |location=New York|year=1986}}</ref> Traditionally, hot chocolate has been associated with cold weather and winter in the United States and Canada.<ref>{{cite web |last=Sciscenti|first=Mark J. |url=https://www.theguardian.com/commentisfree/2015/feb/07/why-we-drink-hot-chocolate-in-the-winter|title=Why We Drink Hot Chocolate in the Winter|work= The Guardian|date=February 7, 2015|access-date=February 17, 2015}}</ref>
Hot chocolate mixed with espresso or coffee under the name of caffè mocha is sold in coffee shops around the United States and elsewhere. This particular name comes from the town Mocha, Yemen, where a specific blend of coffee with the same name is grown.<ref>{{Cite web|url=http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-mocha-and-coffee/|title=Difference Between Mocha and Coffee {{!}} Difference Between {{!}} Mocha vs Coffee|date=January 11, 2012 |language=en-US|access-date=March 11, 2019}}</ref>
In Mexico, hot chocolate often includes semi-sweet chocolate, cinnamon, sugar, and vanilla.<ref name="Moncayo" /> Hot chocolate is considered by some to be a children's drink, although consuming it with tamales is common among all ages.<ref>{{Cite book |last=Long-Solís |first=Janet |title=Food Culture in Mexico |publisher=Greenwood Publishing Group |year=2005 |isbn=0-313-32431-X |series=Food Culture around the World |location=Connecticut}}</ref> Hot chocolate of this type is commonly sold in circular or hexagonal tablets<ref name="Moncayo">{{cite web|last1=Moncayo|first1=Jennifer|title=Mexican Chocolate: A Short History & Recipe|url=http://thelatinkitchen.com/how/ingredients/a/mexican-chocolate-short-history-recipe|publisher=The Latin Kitchen|access-date=July 15, 2017|date=January 28, 2013|archive-date=August 21, 2017|archive-url=https://web.archive.org/web/20170821074508/http://thelatinkitchen.com/how/ingredients/a/mexican-chocolate-short-history-recipe|url-status=dead}}</ref> 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,<ref>{{cite news|last1=Johnson|first1=Dorothy|title=Hot Chocolate is Historical Mexican Drink|url=http://archives.chicagotribune.com/1942/12/06/page/206/article/hot-chocolate-is-historical-mexican-drink|access-date=July 15, 2017|work=Chicago Tribune|date=December 6, 1942}}</ref> such as ''pan dulce'' or churros.{{citation needed| date = April 2025 }}
===South America=== 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.<ref>{{cite web|last1=Bakshani|first1=Nikkitha|title=Colombian Hot Chocolate: Just Add Cheese|url=https://www.thedailymeal.com/travel/columbian-hot-chocolate-just-add-cheese|publisher=The Daily Meal|access-date=July 9, 2017|date=March 4, 2015}}</ref> Similarly, hot chocolate in Ecuador is often topped with cheese.<ref name="latin">{{cite web|title=Hot Chocolate in Latin America|url=http://www.vivatravelguides.com/live-list/latin/hot-chocolate-in-latin-america/|publisher=Viva Travel Guides|access-date=July 9, 2017}}</ref>
In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere.<ref>{{cite web|title=The curious Peruvian tradition of drinking hot chocolate and paneton in summer|url=https://rischmoller.wordpress.com/2012/11/30/the-curious-peruvian-tradition-of-drinking-hot-chocolate-and-paneton-in-summer/|publisher=Rischmoller Real Estate|access-date=July 9, 2017|date=November 30, 2012}}</ref> In addition, many Peruvians will add a sweet chocolate syrup to their drink.<ref name="latin" />
The Argentinian ''submarino'' is a hot chocolate drink made from adding a chocolate bar and sugar to hot steamed milk.<ref name="latin" />
Also numerous documents reveal medicinal uses of cacao throughout Central and South America in which different components of the tree are still used today, in the late 20th and early 21st century, including cacao bark, fat, flowers, fruit pulp and leaves.<ref>{{Cite journal |last1=Dillinger |first1=Teresa L. |last2=Barriga |first2=Patricia |last3=Escárcega |first3=Sylvia |last4=Jimenez |first4=Martha |last5=Lowe |first5=Diana Salazar |last6=Grivetti |first6=Louis E. |date=2000-08-01 |title=Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate |url=https://www.sciencedirect.com/science/article/pii/S0022316622143798#t2 |journal=The Journal of Nutrition |volume=130 |issue=8 |pages=2057S–2072S |doi=10.1093/jn/130.8.2057S |pmid=10917925 |issn=0022-3166|doi-access=free |url-access=subscription }}</ref>
=== Africa === In Nigeria and Jamaica, hot chocolate is referred to as "tea" due to customs of referring to drinks consumed in the morning as "tea".<ref>{{Cite news |author=Kperogi, Farooq |date=January 26, 2014 |title=Q and A on the grammar of food, usage and Nigerian English |url=http://www.dailytrust.com.ng/sunday/index.php/politics-of-grammar/15779-qa |url-status=dead |archive-url=https://web.archive.org/web/20170223030623/http://www.dailytrust.com.ng/sunday/index.php/politics-of-grammar/15779-qa |archive-date=February 23, 2017 |access-date=February 23, 2017 |quote=We call everything we drink in the morning "tea" even if it’s not.[...]"Daddy, why do Nigerians call hot cocoa ‘tea’?" she asked me.|newspaper=Daily Trust}}</ref><ref>{{Cite book |last=Houston |first=Lynn Marie |title=Food Culture in the Caribbean |publisher=Greenwood Publishing Group |year=2005 |isbn=0-313-32764-5 |series=Food Culture around the World |location=Connecticut |page=110}}</ref> Alongside coffee, hot chocolate is a popular drink in urban areas of the Ivory Coast to accompany French-style breakfasts that Ivorians sometimes eat.<ref>{{Cite book |last=Harris |first=Jessica B |author-link=Jessica B. Harris |title=Food Cultures of the World Encyclopedia |publisher=Greenwood |year=2011 |isbn=978-0-313-37626-9 |editor-last=Albala |editor-first=Ken |editor-link=Ken Albala |volume=1: Africa and the Middle East |location=California |page=45 |chapter=Côte d'Ivoire}}</ref>
== See also == * Cacao beverage * ''Cuestión moral: si el chocolate quebranta el ayuno eclesiástico'' (''Whether chocolate breaks ecclesiastical fast: a moral question'') * Hot chocolate effect * List of chocolate drinks ** Champurrado, hot chocolate's Mexican counterpart ** Chocolate milk * List of hot drinks {{portal bar|Drink}}
==References== {{Reflist}}
==Further reading== * Morton, Frederic; Morton, Marcia (1986). ''Chocolate, an Illustrated History''. Crown Publishers. {{ISBN|0-517-55765-7}}. * Turback, Michael (2005). ''Hot Chocolate''. Ten Speed Press. {{ISBN|1-58008-708-6}}.
== External links == * {{commons-inline}} * {{cookbook-inline|Hot Chocolate}}
{{Chocolate}} {{Chocolate beverages}} {{Christmas}} {{Authority control}}
{{DEFAULTSORT:Hot Chocolate}} Category:Chocolate drinks Category:Hot drinks Category:Mesoamerican cuisine Category:Mexican drinks Category:Non-alcoholic drinks Category:Christmas food Category:Mexican chocolate Category:Articles containing video clips Category:Food combinations