This spicy style of hot cocoa, or chocolate, got its origins in Mexico-Tenochtitlan when the Aztecs and Mayans started grinding up cocoa seeds and add water, chili peppers, or vanilla and thicken it up by using a wooden made frother. After the fall of the capital city to Spain, which was observed 500 years ago this August, the Spanish brought it back to Europe and added sweeteners as it was too bitter or strong for their taste.
After spreading throughout Europe after hundreds of years and introducing milk to hot cocoa through Jamaica, ingredients such as cinnamon and nutmeg accompanied chilies to make this drink a delightful yet complex drink. The most popular brands of Mexican hot chocolate are Abuelita and Ibarra.