Served thick and creamy in Italy, with cheese in Colombia and bananas in Panama – discover how people around the world drink their chocolate, and try four recipes to warm the soul.
One of the oldest hot chocolate recipes in the world dates back to the late Mayans in AD 750. They poured liquid chocolate from one vessel to another to create foam and spiced it with chilli, write Sophie D. Coe and Michael D. Coe in The True History of Chocolate.
Foam is still crucial to a good cup of hot chocolate in Mexico, where almost every household has a molinillo, or wooden whisk. The family molinillo is a fond memory for Luis Porras, general manager of Agave, who grew up in Mexico.
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Esta historia es de la edición February 2017 de Crave.
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