Mocha, a blend of chocolate and coffee made into a drink, originated in which country?
"The caffeine content of this variation would then be equivalent to the coffee choice included. The caffeine content is approximately , which is 152mg for a glass. Caffè mocha A caffè mocha ( or ), also called mocaccino (), is a chocolate-flavored variant of a caffè latte. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mocha, Yemen, which was one of the centers of early coffee trade. Like a caffè latte, caffè mocha is based on espresso and hot milk but with added chocolate flavoring and sweetener, typically in the form"
"also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top, although, as is common with hot chocolate, they are sometimes served with whipped cream instead. They are usually topped with a dusting of either cinnamon or cocoa powder, and marshmallows may also be added on top for flavor and decoration. A variant is white caffè mocha, made with white chocolate instead of milk or dark. There are also variants of the drink that mix the two syrups; this mixture is referred to by several"
"names, including black and white mocha, marble mocha, tan mocha, tuxedo mocha, and zebra. Another variant is a mochaccino which is an espresso shot (double) with either a combination of steamed milk and cocoa powder or chocolate milk. Both mochaccinos and caffè mocha can have chocolate syrup, whipped cream and added toppings such as cinnamon, nutmeg or chocolate sprinkles. A third variant on the caffè mocha is to use a coffee base instead of espresso. The combination would then be coffee, steamed milk, and the added chocolate. This is the same as a cup of coffee mixed with hot chocolate."
"Milo (drink) Milo (stylized as MILO) is chocolate and malt powder that is mixed with hot water and milk to produce a beverage popular mainly in Oceania, South America, South-east Asia and certain parts of Africa. Produced by Nestlé, Milo was originally developed by Australian inventor Thomas Mayne in 1934. It is marketed and sold in many countries. Most commonly sold as a powder in a green tin, often depicting various sporting activities, Milo is available as a premixed beverage in some countries, and has been subsequently developed into a snack bar and breakfast cereal. Its composition and taste differ"
"Champagne cola Champagne cola, champagne kola, or champagne soda is a sweetened carbonated beverage produced mainly in the tropics of Latin America or India. Kola Champagne was invented in Puerto Rico by Ángel Rivero Méndez. It is typically dark yellow to light brown in colour, with a flavour comparable to bubblegum or cream soda, with no connection to ""champagne"" or ""cola"". In many countries, ""kola"" is used as a general term for all soft drinks. A similar product is the Peruvian Inca Kola. Champagne sodas are produced by Goombay in the Bahamas. Kola Champagne and diet Kola Champagne are produced"
"Moche (food) Moche (also spelled mochi or muchi), are glutinous rice balls with a bean paste filling from the province of Pampanga, Philippines. It is made from ""galapong"" (ground soaked glutinous rice) shaped into balls or ovals. It is filled with bean paste (mung bean or red bean). ""Bukayo"" (caramel grated coconut) may also be used. It is boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (""gata""). Despite the similarity in name and ingredients, ""moche"" is not derived from the Japanese"
"Poncha Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. It is mixed together with a mixing tool created in Madeira officially called a ""mexelote"" but more commonly known as a ""caralhinho"" (little cock), which is in fact a type of muddler. Caipirinha is based on poncha. It is said in Madeira that poncha cures the common cold and people are encouraged to drink it"
"term ""Mokaya"" was coined by archaeologists to mean ""corn people"" in an early form of the Mixe–Zoquean language, which the Mokaya supposedly spoke. The Mokaya are thought to be the first to domesticate cacao the precursor to chocolate. Around 1900 BC, they domesticated one of the dozen species of cacao and brought it from the upper Amazon. A Mokaya archaeological site provides evidence of cacao beverages dating to this time. The Barra phase of the Mokaya culture is dated 1550-1400 BC. The early sites belonging to this phase are Altamira, San Carlos, and Paso de la Amada. This phase is"
"Moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemenite city of Mocha, it was invented by an Italian engineer named Alfonso Bialetti in 1933. Bialetti Industrie continues to produce the same model under the name ""Moka Express."" Spreading from Italy, the moka pot is today most commonly used in Europe and in Latin America. It has become an iconic design, displayed in modern industrial art and design museums such as the Wolfsonian-FIU, Museum of Modern Art, the Cooper–Hewitt, National Design"
"Hot chocolate Hot chocolate, also known as drinking chocolate, cocoa, and as chocolate tea in Nigeria, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Mayans around 2,500-3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they"
"if they have cold-like symptoms. The drink may be based on an Indian drink called pãnch/panch. In Hindi ""pãnch/panch"" means five and the drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. This is also where the English drink punch originated from. Poncha Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. It is mixed together with a mixing"
"where it is purchased: Milka Milka is a brand of chocolate confection which originated in Switzerland in 1901 and has been manufactured internationally by the US confectionery company Mondelēz International (formerly known as Kraft Foods) since 1990. For more than 100 years, Milka has been primarily produced in Lörrach, Germany, producing about 140,000 tonnes of chocolate in 2012. It is sold in bars and a number of novelty shapes for Easter and Christmas. Milka also produces chocolate-covered cookies and biscuits. Milka brand’s name is derived from a portmanteau of the product’s two main ingredients: “MILch (milk) and KAkao (cocoa or"
"range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online. Arachaelogists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and there is speculation that chocolate predates even the Mayans. To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. They then poured the drink back and forth from a"
"be made at home using Greek yogurt. The Japanese snack Pocky has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example, it is added to genmaicha to form what is called ""matcha-iri genmaicha"" (literally, roasted brown rice and green tea with added matcha). The use of matcha in modern drinks has also spread to North American cafés, such as Starbucks, which introduced ""Green Tea Lattes"" and other matcha-flavoured drinks after matcha became successful in their Japanese store locations. As in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. A number"
"Taichiro Morinaga Taichiro Morinaga (1865–1937) was a Japanese philanthropist and entrepreneur. In 1918, he founded Morinaga & Co, the first modern candy company in Japan, and the first to produce chocolates in the country. Now known for the popular fruit candy Hi-Chew, one of Morinaga & Co's first products was marshmallow.[1][2] Morinaga (1865–1937) was born on Japan's southern island of Kyushu. He had no formal education. His father died when he was 7. Later he became a potter's apprentice and went to Tokyo in his teens to sell pottery. He became a branch manager for a wholesaler in nearby Yokohama"
"first dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of cocoa on top. Marocchino Marocchino (Caffè Marocchino) is a coffee drink created in Alessandria, Italy. It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, the home of the Italian chocolate giant Ferrero, Nutella is used. The name Marocchino (Italian for Moroccan) is derived from its colour, as ""marocchino"" was a type of light brown"
"Milka Milka is a brand of chocolate confection which originated in Switzerland in 1901 and has been manufactured internationally by the US confectionery company Mondelēz International (formerly known as Kraft Foods) since 1990. For more than 100 years, Milka has been primarily produced in Lörrach, Germany, producing about 140,000 tonnes of chocolate in 2012. It is sold in bars and a number of novelty shapes for Easter and Christmas. Milka also produces chocolate-covered cookies and biscuits. Milka brand’s name is derived from a portmanteau of the product’s two main ingredients: “MILch (milk) and KAkao (cocoa or chocolate).” On November 17,"
"Puerto Rico, Kola Champagne is produced by Santurce Soda Water, Inc. (""Santurce Kola Champagne""), and by Refrescos de Puerto Rico (""OK Kola Champagne""). In United Kingdom, KA Karibbean Kola made by A.G. Barr. Champagne cola Champagne cola, champagne kola, or champagne soda is a sweetened carbonated beverage produced mainly in the tropics of Latin America or India. Kola Champagne was invented in Puerto Rico by Ángel Rivero Méndez. It is typically dark yellow to light brown in colour, with a flavour comparable to bubblegum or cream soda, with no connection to ""champagne"" or ""cola"". In many countries, ""kola"" is used"
"also known as drinking chocolate, and cocoa is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Mayans around 2,500-3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl. The drink became popular in Europe after"
"Chicha morada Chicha morada is a beverage originated in the Andean regions of Perú but is actually consumed at a national level. The base ingredient of the drink is corn ""culli"" or ""ckolli"", which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along theAndes Mountains. This beverage serves as the main component of ""chicha de jora"", which also originated in Peru. Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth"
"Ponche crema Ponche crema is a Venezuelan and Trinidadian cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. However, most references to the ""ponche crema"" name aim at a traditional commercial product, available since 1900, whose recipe and manufacturing process are kept secret. ""Ponche crema"" is a beverage traditionally served in Venezuela and Trinidad and Tobago during Christmas time, much as eggnog is in the United States."
"""toast"" common in the highlands of Bolivia as well (including the capital La Paz), explained as giving the first fruits to Mother Earth. Chicha de Jora is said to be an anti-inflammatory on the prostate. Chicha can be mixed with Coca Sek, a Colombian beverage made from coca leaf. Chicha de jora Chicha de jora is a corn beer chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially the same as the process for the production of regular beer. It"
"hundreds of years. Mocha Java, which is a blend of Yemeni and Indonesian coffee, was developed in the 18th century. However, unscrupulous dealers are blending Indonesian coffee with lower priced coffee from other origins, confusing the marketplace. SCAI is ending this practice by supporting the creation of geographical indications for Indonesia’s Arabica coffee origins with other institutions. As of 2017 there are 20 Geographical Indication of Indonesian Coffee, additional areas will follow soon. SCAI is also working with institutions from other countries to improve the quality of Indonesia’s specialty coffee. In July, 2008, SCAI hosted the Director of the Coffee"
"to caffè latte or café au lait, it comes in a tall glass with plenty of milk. With only half milk, it is known as ""meia de leite"" In Madeira, a large, milky coffee is known as a ""chinesa"" (literally, ""Chinese Lady""). A shot of espresso poured over a single marshmallow. This originated in the coffeehouses of America's Pacific Northwest. The resulting drink is sweet and thick, leading to the ""caffè gommosa"" name which means ""rubbery coffee."" South Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground"
"Mochi ice cream Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto. Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream flavors the confection while the mochi adds sweetness and texture. The traditional Ice cream flavors used are vanilla, chocolate and strawberry. Other flavors, such as Kona coffee, plum wine, green tea, and red bean, are also widely used. Mochi can also be flavored"
"beans, along with other agricultural products, were brought back to Spain at that time, but it seems the beverage made from cacao was introduced to the Spanish court in 1544 by Kekchi Maya nobles brought from the New World to Spain by Dominican friars to meet Prince Philip. Within a century, chocolate had spread to France, England and elsewhere in Western Europe. Demand for this beverage led the French to establish cacao plantations in the Caribbean, while Spain subsequently developed their cacao plantations in their Venezuelan and Philippine colonies (Bloom 1998, Coe 1996). A painting by Dutch Golden Age artist"
"be established in today's modern food practices. Today, as another corn driven society, we indulge in the luxury of a great diversity of foods and many that come from Maya techniques such as chocolate, avocado/guacamole, tortillas, and tamales. Chocolate: With the cocoa tree being native to Maya land, the Maya are believed to be the first people to have discovered and cultivated the cacao plant for food. The cocoa beans were ground up mixed with chili peppers, cornmeal and honey to create a drink called ""xocolatl"" (a Nahuatl word). Only the rich and noble could drink this. They also used"
"Cockta Cockta is a soft drink from Slovenia. Its main ingredient comes from dog rose hip; the other ingredients come from 11 different herbs, lemon and orange. Its original variant contains neither caffeine nor orthophosphoric acid. The origins of the Cockta drink begin in the early 1950s. In 1952, Ivan Deu, the Director of the state-owned corporation Slovenijavino, came up with the idea of producing an original, refreshing Slovenian beverage which would be able to compete against soft drinks from abroad (that is, the United States; i.e. Coca-Cola company and its subsidiary beverage companies), which were not yet being sold"
"It is usually served cold, in small cups, either as an aperitif or a pousse-café. Ponche crema Ponche crema is a Venezuelan and Trinidadian cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. However, most references to the ""ponche crema"" name aim at a traditional commercial product, available since 1900, whose recipe and manufacturing process are kept secret. ""Ponche crema"" is a beverage traditionally served in Venezuela"
"of Veracruz, Mexico dates cacao's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC. The initial domestication was probably related to the making of a fermented, thus alcoholic beverage. In 2018, researchers who analysed the genome of cultivated cacao trees concluded that the domesticated cacao trees all originated from a single domestication event that occurred about 3,600 years ago somewhere in Central America. Several mixtures of cacao are described in ancient texts, for ceremonial or medicinal, as well"
"bronze in 2009. The Beverage Testing Institute gave the Especial a score of 85 in 2007. Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by"
"variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper"
"Chicha In South and Central America, chicha is a fermented (alcoholic) or non-fermented beverage usually derived from grains, maize, or fruit. Chicha includes corn beer, known as ""chicha de jora"", and non-alcoholic beverages such as ""chicha morada"". Archaeobotanists have found evidence for ""chicha"" made from maize, the fruit of ""Schinus molle"" and ""Prosopis"" pods. ""Chichas"" can also be made from quinoa, kañiwa, peanut, manioc root (also called yuca or cassava), palm fruit, potato, ""Oxalis tuberosa"", chañar or various other fruits. While ""chicha"" is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented"