Xocoltl

Xocoltl is a term used to refer to the pre-Columbian Mesoamerican cacao beverage known in Nahuatl as xocolātl. The spelling xocoltl appears as a variant in some modern transcriptions, but the more common forms are xocolatl or xocolātl. The word is generally analyzed as xococ 'bitter' + atl 'water.'

In historical accounts, cacao beans were roasted, ground with a metate, and mixed with water to produce a frothy beverage. It was typically bitter and flavored with spices such as chili peppers, vanilla, or other seasonings; sweeteners and maize may appear in some regional recipes. The foam was created by whisking the liquid with a specialized tool, producing a pale, foamy top used for serving.

Cultural significance: Among the Aztec and related cultures, xocolatl was closely associated with ritual and elite life. Cacao beans functioned as a luxury good and, in some periods, as a medium of exchange. The beverage was often reserved for nobles, priests, and guests of honor, and it played a role in ceremonies and offerings to deities such as Quetzalcoatl.

Legacy and modern usage: The form xocoltl is infrequently used outside scholarly discussions; most sources prefer xocolatl or xocolātl. The beverage is recognized as the ancestor of modern chocolate, and its word gave rise to terms for chocolate in many languages after European contact.