has a more complicated history. The Aztec
(Nahuatl) word for cocoa-water was
cacahuatl, but the early Spanish coined
chocolate for themselves. According to
historians Michael and Sophie Coe, they
may have done so to distinguish the hot
Maya version that they preferred from the
cold Aztec one — in the Yucatan, “hot”
was chocol; the Aztec for “water” atl.
They pick out the kernels and lay them on
the mats to dry; then when they wish for
the beverage, they roast them in an earthen
pan over the fire, and grind them with the
stones which they use for preparing bread.
Finally, they put the paste into cups...and
mixing it gradually with water, sometimes
adding a little of their spice, they drink it,
though it seems more suited for pigs than
men.
...The flavor is somewhat bitter, but it
satisfies and refreshes the body without