According to archaeological excavations, Native to Mexico, Central and South America, cacao cultivation dates to at least 1250 BC.
Mayans grew cacao trees in their backyards and used the seeds to brew ceremonial drinks. In the fifth century, Aztecs consumed xocoatl (bitter water) flavored with vanilla and chili pepper.
Chocolatada ("chocolate party"), Valencia, Spain, early 18th century
In Aztec society, cacao beans were the highly valued and served as currency.
Hot chocolate became a hit with French royalty after cocoa enthusiast Marie Therese married Louis XIV in 1660 and the first chocolate house opened in London in 1657. English cafe society believed the drink to be a cure-all medicine capable of treating tuberculosis.
Originally, hot chocolate was flavored with coffee, pepper and wine but in the early 1700s, English and Dutch producers promoted adding milk and sugar to the drink.