chocolatl

• (Tlaxcala): chokolatl

Cognate to Classical Nahuatl chocolatl

chocolatl

1. chocolate

Uncertain. Popularly accepted **xocolātl, through xocolia (“to make sour”) +‎ ātl (“water”), literally “to make the water sour”, ultimately from xococ (“sour”) +‎ ātl (“water”), the substitution of /tʃ/ for /ʃ/ not being uncommon.

• IPA^(key): /tʃokolaːt͡ɬ/

chocolātl

1. A drink with pulverized toasted cacao beans and water, described as cold and foamy. Sometimes fermented and sometimes as a thick drink. It can include a variety of additional ingredients (chili, bee honey, pochotl seeds, pulverized maize corn, vanilla seeds, and many others).

• Central Nahuatl: chocolatl
• Central Huasteca Nahuatl: chokolatl
• → Spanish: chocolate (see there for further descendants)

• Karttunen, Frances. (1992) An Analytical Dictionary of Nahuatl, Norman: University of Oklahoma Press (original publication in 1983, University of Texas Press), p. 54.
• Ed. Simon Varey, transl. Rafael Chabrán, Cynthia L. Chamberlin, and Simon Varey. (2000) The Mexican Treasury: The Writings of Dr. Francisco Hernández, Stanford University Press, p. 109.
• de Sahagún, Bernardino. (1585) Historia general de las cosas de la Nueva España, vol. 3, cap. XXVI, p. 68.

Cognate to Classical Nahuatl chocolatl

chocolatl

1. chocolate

chocolatl

1. chocolate (clarification of this definition is needed)

• Brockway, Earl, Hershey de Brockway, Trudy, Santos Valdés, Leodegario (2018) Diccionario náhuatl del norte del estado de Puebla (Series de vocabularios y diccionarios indígenas "Mariano Silva y Aceves"; 42)‎^[1] (in Spanish), segunda ILV edición (versión electrónica) edition, Instituto Lingüístico de Verano, A.C., page 34