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Cacaolat
Few people know that we owe this delicious speciality to the Spanish. Initially, it was served cold, as a mixture of cocoa beans, water, wine, and peppers. The Spaniards were the first to heat the drink and add some sugar to make it sweeter. That's when it became really popular.The word chocolate comes from a combination of two terms: choco which means 'foam' and lat for 'water'; because in those days it was only served as a beverage.

The drink was brought to Spain in 1528 by Hernán Cortés, who received it as a gift from Montezuma, the Mexican emperor. It soon became a fashionable drink popular at the royal court and among the Spanish nobility. Nowadays it is still one of the most popular beverages, drunk usually in the winter. It is also served after dinner as an accompaniment to cake or ice-cream.
Recipe: Cacaolat
4 cups of milk
200 g of dark chocolate, finely chopped
0.5 teaspoon of ground cinnamon
cloves
Mix milk, chocolate and cinnamon in a saucepan. Heat it until chocolate is melted and the whole mixture is nearly boiling, stir it frequently. Pour into cups. Decorate with chocolate sprinkles.
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