The chocolate of these Mesoamerican civilizations was consumed as a bitter-tasting drink made of ground cacao beans mixed with a variety of local ingredients. An officer serving with Cortez observed Motecuhzoma, the ruler of the Aztecs, drinking fifty flagons of chocolate a day. The frothy beverage, which was sometimes made with water, and sometimes with wine, could be seasoned with vanilla, pimiento, and chili pepper. It was thought to cure diarrhea and dysentery, and was believed to be an aphrodisiac. Cortez is said to have tried the beverage, but found it too bitter. He did, however, write to King Carlos I of Spain, calling "xocoatl" a "drink that builds up resistance and fights fatigue."

For many Europeans, drinking chocolate (especially before it was sweetened) was an acquired taste. Spanish missionary Jose de Acosta, who lived in Peru in the late 1500s, described it this way:
"Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolaté. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that 'chili'; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh."

Soon chocolate would make its way across the Atlantic -- first to Spain, and then to the rest of Europe. The first official shipment was made in 1585 from Veracruz to Seville.