nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797.

The Spanish began to use jicaras made of porcelain in place of the hollowed gourds used by the natives. They then further tinkered with the recipes by using spices such as cinnamon, black pepper, anise, and sesame. Many of these things were used to try to recreate the flavor of the native flowers which they could not easily acquire. Black pepper was used to replace chillies and ''mecaxochitl'', cinnamon