Known as Food of the Gods and fuel for the Aztec warriors back then, hot chocolate remains the perfect mood booster in the 21st Century. The health benefits of a dark and even raw hot chocolate are phenomenal.

The ancient Aztecs enjoyed their xocoatl (xoco meaning bitter and atl water) mixed with water and spices such as vanilla, pepper and chilli. It was thickened and beaten with flour. The drink was consumed cold and poured to obtain foam.

Xocolatl was served in the sacrifices to the Gods, in the initiation rites of puberty and in funerals. It was the drink back then!

One last historic tidbit, the nourishing power of hot chocolate was very popular during fasting days in Catholic southern European countries.

When it comes to hot chocolate nowadays there’s plenty of choice. It’s not just milk and dark that’s become a favourite choice, but also white drinking chocolate. A great combination is white chocolate with zested lime (hot or cold).

The healthiest of them all however, is Raw Cacao. It’s the most unprocessed and without any added sugar. The beans are fermented and dried, but not roasted. A cup of raw cacao is calming, contains some caffeine (without the instant hit and crash you experience with coffee) and is extremely good for the soul and your overall well-being.

It is usually known as Ceremonial Grade Cacao and prepared only with water. The most popular variety comes from the Peruvian Amazon and supports native communities like the Asháninka Tribes. One I recently picked up is The Jasper Cacao Project.

_{Hot chocolate also known as Sikwate in the Philippines served in a traditional mug with raw cacao using Malagos Chocolate. Enjoy a cup of Sikwate at Kapihan if you happen to be in London, UK.}

The perfect recipe for a raw hot chocolate is simple.

Heat up 200ml of water to 60° and stir in 35g of raw cacao. Either use a whisk or hand blender to add some froth to your drink. Presto!

For a dark or milk hot chocolate using dairy or a plant milk try this recipe. If it’s too intense simply add more liquid.

Heat up 140ml or 200ml of milk (do not boil) and stir in 35g of (dark) chocolate flakes. Use a hand blender to add froth or a whisk to mix your drink properly.

During our visit in La Quemazón in Perú we started our day with a cup of hot chocolate, which was the perfect morning ritual. Señora Marina would prepare it only with water and cinnamon. It was so good we are still dreaming of it.

Back home I enjoy having a raw hot chocolate and its calming effects are a blessing.

I would love to know if you drink raw cacao or hot chocolate and how you prepare it. Let me know your favourite brand or origin as I’m always curious to try something new.

Feel free to share a photo of your chocolate ritual with me on Instagram at @robin_metzler