AZTEC GOLD DRINKING CACAO
Long before we began turning cacao into the chocolate we know today, it was crushed and consumed as a dark, bitter drink at religious ceremonies throughout the South Americas. Without modern heat processing, cacao retained its high levels of nutrients and the ancients recognised the health benefits, revering it for its superfood qualities and simply adding a touch of chilli to enhance its flavour.
Unfortunately, as modern-day processing methods developed and we discovered sugar on a commercial level, the hot cacao drink of the past turned into what we now know as hot chocolate — a poor, sickly-sweet version of a drink that was once nutritious and healing.
Thankfully, some new players are emerging on the hot chocolate
