List of chocolate beverages

A cup of hot chocolate with whipped cream and cocoa powder

This is a list of notable chocolate beverages. Chocolate is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Its earliest documented use is by the Olmecs of south central Mexico around 1100 BC. The majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs,^[1] who made it into a beverage known as xocolātl /ʃoˈkolaːt͡ɬ/, a Nahuatl word meaning "bitter water".

Chocolate beverages

This is an incomplete list that may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

Champurrado is a chocolate-based atole. it's a warm and thick Mexican drink prepared with either masa de maíz or cornmeal.

Cocio is a chocolate milk drink

Pozol being served at the boardwalk of Chiapa de Corzo, Chiapas

• Banania
• Bicerin
• Bournvita
• Brownie Chocolate Drink
• Cacolac
• Carnation (brand)
• Champurrado
• Choc-Ola
• Chocolate coconut water
• Chocolate liqueur
• Chocolate milk
• Chocomel
• Cocio
• Cocodirect
• Cola Cao
• Egg cream
• Espressino
• Hot chocolate
• Kókómjólk
• Marocchino
• Milo (drink)
• Mocaccino
• Nesquik (mix)
• Ovaltine
• Pinolillo
• Pópo
• Pozol
• Pucko
• Stephen's Gourmet
• Swiss Miss
• Tascalate
• Tejate
• Theobroma bicolor
• Toddy (PepsiCo)
• Vi-Co
• Xicolatada
• Yoo-hoo

Chocolate liqueurs

• Chocolate liqueur
• Liqueur Fogg
• Ratafia de cacao
• Ratafia de chocolat
• Sabra liqueur
• Vana Tallinn
• Vermeer Dutch Chocolate Cream Liqueur

Mexican chocolate

• Abuelita
• Ibarra (chocolate)
• Mayordomo
• Taza Chocolate

See also

• Champorado – a sweet chocolate rice porridge in Philippine cuisine.
• Hot chocolate effect – a phenomenon of wave mechanics first observed in the making of hot chocolate or instant coffee

References

External links

• Media related to Chocolate liqueurs at Wikimedia Commons

Chocolate Overview Outline History (in Spain) Theobroma Theobroma Theobroma cacao Theobroma grandiflorum Theobroma speciosum Theobroma bicolor Components Cocoa bean Cocoa butter Cocoa solids Chocolate liquor Alkaloids and other compounds Anandamide Caffeine Phenethylamine Theobromine Theophylline Types Types Compound chocolate Couverture chocolate Modeling chocolate White chocolate Products Chocolate bar brands Chocolate beverages Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate Processes Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conche Dutch process Enrober Sugar crust Industry Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers World Cocoa Foundation Other topics Chocoholic Chocolate fountain Chocolate museums Chocolatiers Health effects United States military chocolate