The history of drinking chocolate: A 3,500-year evolution

Hot chocolate has a fascinating history that dates back thousands of years. Follow its journey from an ancient concoction to today’s sumptuous Velvetised drinking chocolate…

As you wrap your hands around your mug of comforting drinking chocolate, have you ever wondered where it all began — what is the history of drinking chocolate? At Hotel Chocolat, we’ve always tried to stay true to chocolate’s roots, sourcing the finest ingredients and ensuring the cacao remains in its rightful spotlight. 

With this in mind, let’s step back in time and follow the cacao bean to ancient Mesoamerica, where drinking chocolate first delighted tastebuds and brought a touch of opulence to royal courts, spiritual ceremonies, and even the battlefield.

So, where and when was hot chocolate invented? What does xocolatl mean? And was Aztec drinking chocolate really an aphrodisiac? We’re here to answer these questions and more, shining a light on our favourite drink and offering insight into our own take on it through our at-home hot chocolate system: The Velvetiser™.

1500BC: What did the Olmecs and Mayans drink?

You may already know that Mesoamerica’s Maya and Aztec civilisations (what we would now mostly regard to as Central America) are widely thought of as the inventors of hot chocolate. 

However, it was actually another civilisation — the Olmecs — who first discovered the wonders of the cacao tree. They crushed cacao beans, mixed them with water, and likely added spices to create an invigorating beverage. 

The Maya and Aztecs then carried on this tradition, believing cacao was a divine gift. In fact, the cacao tree’s scientific name, ‘Theobroma cacao’, means “food of the gods”.

The Maya blended roasted cacao paste with water, chilli peppers, and cornmeal to make “xocoatl,” meaning “bitter water.” 

1400s: Golden goblets and cacao-powered warriors

Although the name doesn’t evoke the velvety-smooth creation of today’s hot chocolate, it was very much revered. 

In Aztec culture, Emperor Montezuma II drank it from golden goblets, convinced it gave him wisdom and power. According to legend, he drank 50 goblets of the chocolate elixir a day, all the while insisting it was for the select few — himself, royalty, and nobles.

Those willing to fight were also deemed worthy. Aztec warriors were powered by cacao, and drinking chocolate was a regular part of their military rations. Every soldier on a campaign received ground cacao pressed into wafers, ready to mix into water.

“This drink is the healthiest thing and the greatest sustenance of anything you could drink in the world, because he who drinks a cup of this liquid, no matter how far he walks, can go a whole day without eating anything else.”  – Anonymous Spanish Conqueror, connected to Hernando Cortes.

While drinking chocolate was favoured by soldiers, it was also seen as romantic. Both the Aztecs and the Mayans thought cacao had the power to evoke passion and desire. For this reason, hot chocolate often appeared at weddings and fertility ceremonies, earning cacao a reputation as an aphrodisiac.

If you want to learn more about cacao’s romantic power, take a look at A Taste of Love: Is Chocolate an Aphrodisiac?

1500s: Cacao travels to Europe 

Bad news for the Aztecs. Cacao soon caught the beady eye of conquistadors. In 1502, Christopher Columbus and his crew stumbled upon cacao beans during their travels — but they didn’t realise their value. 

It wasn’t until the Spanish conquest of the Aztecs, led by Hernán Cortés in 1519, that Europeans discovered the joy of drinking chocolate. At first, they found the drink bitter, but by 1544, Spanish monks had introduced cacao to the royal court, swapping out chilli pepper in favour of sugar and honey to create a much sweeter treat. 

1600s: Hangovers and chocolate houses

By the 17th century, hot chocolate had become a true drink of the elite. From King Louis XIV of France to England’s Queen Anne, it was loved across Europe. 

Over 700 chocolate houses popped up in London, particularly around St James’s Square. These spaces bustled with nobles, debaters, aristocrats and even the famous diarist, Samuel Pepys, who reportedly drank hot chocolate to cure his hangovers!

“Waked in the morning with my head in a sad taking through the last night’s drink… So rose and went out… to drink our morning draft, which he did give me in chocolate…” – Samuel Pepys.

1800s: The Industrial Revolution plays a vital role

For centuries, drinking chocolate was a treat only the rich could afford, as grinding cacao beans by hand was slow and expensive. The Industrial Revolution of the 1800s changed this. Suddenly, cacao could be processed in a faster, cheaper, and more efficient way.

On the one hand, this led to all manner of chocolate creations — eventually taking us to the chocolate bars we know and love today. Learn more about how the drinking chocolate of yore went on to become the truffles, caramels, pralines, and bars that satisfy millions every day in The Evolution of Chocolate History: From Mayans to Modern Luxury.

On the other hand, drinking chocolate was still increasing in popularity. And people began to use beautifully designed copper stove-top ‘chocolatières’. While these melted chocolate or cocoa powder into milk, creating a satisfying drink, it needed 25 minutes of simmering and stirring…

1900s: Hot chocolate powder: Convenience over quality?

The 20th century saw technology continue to change all aspects of our lives. With two world wars, the lingering presence of rationing, and the subsequent rise of convenience foods, mass-produced hot chocolate powder soon became a kitchen cupboard staple.

With instant hot chocolate powder, you could simply add hot water and be ready to sip. However, this convenience often came at the cost of quality. Many instant hot chocolate products contained minimal cacao content, relying heavily on sugar and artificial flavourings to enhance their taste. 

As a result, hot chocolate lost much of its rich, authentic flavour. Sweetness replaced the nuanced notes of the cacao bean, and a gritty texture became the norm instead of the luscious, smooth mouthfeel of real melted chocolate. 

2010s: Balancing ancient inspiration and modern innovation

Fast-forward to the 21st century, where the cacao aficionados at Hotel Chocolat figured there had to be a better way to whip up indulgent yet light drinking chocolate. 

We made it our mission to revitalise how hot chocolate is made. We wanted to create a drink that evoked the luxury of hot chocolate’s historical exclusivity while embracing the complex flavour notes within each humble cacao bean. 

Over the past decade or so, we’ve brought together traditional chocolate-making techniques with modern innovation to craft drinking chocolate that is rich, velvety, and effortlessly enjoyable. The result? A revolution in hot chocolate.

Let’s explore how we’re putting real cacao back at the heart of every sip, ensuring a truly authentic experience.

Gossamer fine hot chocolate flakes

Our hot chocolate is made from gossamer-fine flakes of real chocolate — no powder in sight. The texture ensures a smooth and even melt for a heavenly mouthfeel in every sip. Because all of our chocolate focuses on more cacao, less sugar, you can also expect a high level of cacao butter. As this melts, it adds to the delectably creamy texture without being too sweet or sickly.

Technological expertise

The Velvetiser™ is our revolutionary at-home hot chocolate system. This drinking chocolate machine was designed by us and built by Dualit, combining chocolatier knowledge with engineering expertise to produce something rather remarkable. 

This sleek system looks oh-so-stylish on your kitchen counter and delivers barista-grade drinks at the touch of a button. All you need to do is add your chosen hot chocolate flakes — either a ready-measured single-serve sachet or 35g from one of our generous pouches — along with your milk of choice. Then press the button and let The Velvetiser™ work its magic. It will:

• Gently but swiftly heat the milk and melt the chocolate flakes
• Stir it all together to create a smooth blend
• Whip the mixture into a heavenly, cloud-like texture
• Be ready in just 2.5 minutes

Learn more about making the perfect hot chocolate with The Velvetiser™.

Molinillo-inspired whisk

Texture is everything when it comes to truly satisfying drinking chocolate — and this isn’t a new phenomenon.

Early Mayans knew the importance of decadent hot chocolate foam. To achieve a microfoam worthy of any artisan barista, they would repeatedly pour their xocoatl from one vessel to another, always from a height. This aeration process created a frothy texture, which they valued as a sign of a well-prepared drink. 

They also used carved wooden whisks called molinos (later adapted by the Spanish into the molinillo) to further enhance the foam. Doing so helped create a rich and frothy consistency, but it took strenuous work to achieve it. 

When designing The Velvetiser™, we took inspiration from molinillo whisks and applied the shape to our electric version, embracing the traditional tool while giving it a little boost of contemporary magic.

The perfect drinking temperature

Another key element of The Velvetiser™ is achieving a sweet spot when it comes to temperature. The mixture needs to be warm enough to melt the chocolate and create a comforting feel without scorching the milk or impairing the flavour of the cacao. The Velvetiser™ is programmed to reach the ideal drinking temperature, so there’s no need to wait while your cup cools or risk a scalded tongue.

An expanding library of drinking chocolate varieties

Our chocolatiers are true innovators who are always coming up with new and exciting chocolate flavour combinations. We have a library of hot chocolates brimming with cacao and natural flavourings. No matter your mood, you’re sure to find a variety to delight your senses. 

From light and creamy Vanilla White Hot Chocolate to mellow Milky 50% Hot Chocolate and our Classic 70% Dark Hot Chocolate, the Velvetiser library covers all our most popular chocolate grades. 

You can also explore our deep and decadent 100% Dark Hot Chocolate for a cup that harks back to drinking chocolate’s ancient roots. 

Then, of course, there are vibrant fruity flavour pairings — like our Supermilk Orange Hot Chocolate — dessert-inspired ranges, like our Black Forest Gateau Hot Chocolate, and fan favourites, like Salted Caramel, Dark with Mint, and Hazelnut Praline. There really is something for everyone.

Don’t forget to keep an eye out for new, limited-edition options, too…

Cacao-rich hot chocolate that embraces history and innovation

At Hotel Chocolate, we’re proud to embrace cacao and place it at the heart of our drinking chocolate. Our hot chocolate collection respects this revered drink’s long history while bringing modern innovation to every sip. 

Explore our Velvetiser library and find your new favourite drinking chocolate today.