On a beautiful morning recently, we sat with our lovely guests and Moroccan friends during our recent Morocco Caravan Experience on the outdoor terrace of a Moroccan farmhouse sipping Moroccan mint tea. Surrounded by stony ground and argan trees, blue skies and white clouds, I was filled with awe by the beauty and perfection of it all.

We were learning about the artful ritual of making Moroccan mint tea in Morocco.

Though I can’t quite find the words to describe what the scene, the surroundings and the gathering evoke, I can tell you that it felt like magic. That feeling of overwhelming joy and wonderment that elevates the soul and uplifts the spirit.

There was something very sweet and heart-warming sitting on that terrace sipping on tea with that enticing and mouth-watering aroma of freshly made Moroccan mint tea. The ritual of serving mint tea is not only the art of tea perfected, but also an intentional act of kindness and hospitality.

But beyond that, what adds to the beauty of it all is the simple and aesthetically pleasing ceremony in the manner that the tea is made, presented and served. From the traditionally handcrafted and beautiful Berber tea pot to the traditional terracotta stand for holding the boiling water above coals, the serving tray and Moroccan-made glasses and even tea pot holder, the entire experience evokes old-world hospitality.

The tea ceremony and ritual require skill. Stretching the arm holding the tea pot as high as it can go, often while holding a tray and perfectly pouring tea with a constant and perfect stream of the golden tea without spilling any of it outside the glass. It’s always amazing to witness such skill, precision and grace.

Moroccans serve mint tea to their visitors not only as a gesture of warmth and hospitality but also kindness, appreciation and gratitude. There’s is so much beautiful intention and meaning behind it all.

Drinking mint tea is an essential part of Moroccan daily life. It has no boundaries. It’s not predicated by socio economic status and it’s as universal as drinking water, if not more prevalent. The serving of tea in Morocco always comes before business or social interaction and always at the end of a meal.

Humans need rituals and traditions. But our busy lives and packed schedules often convince us to sacrifice those rituals in place of practical expediency.

But the ritual of Moroccan tea is a great reminder that there are more important things in life than rushing around and getting down to business.

The ritual of serving Moroccan mint tea for every occasion of encounter in Morocco is the epitome of the warmth and beauty of Moroccan hospitality. It’s a wonderful and purposeful demonstration of the joy of gathering as you welcome visitors, friends or family into your space.

— Adventure and joy, Amira

Everybody loves chocolate. The intoxicating aroma of freshly roasted cacao. The decadence of a deep, dark chocolate dessert that melts in your mouth. The joy of hot chocolate.

When people associate the idea of chocolate with a place, they usually think of a European place — Switzerland, Belgium or Vienna, for example.

But Mexico City is by far the greatest city in the world for exploring chocolate — especially during our Mexico City Cocktail Experience. And here’s why.

Europe’s relationship with chocolate began in the 19th Century when, in 1828, Dutch chemist Conrad van Houten invented the cocoa press, separating cacao butter from the solids and, in doing so, invented cocoa powder. The commercial availability of cocoa powder enabled pastry chefs and home cooks alike to buy, store, cook and bake with chocolate far away from where it's grown or roasted.

Van Houten’s work also enabled the invention of chocolate bars by Joseph Fry in 1847, as well as chocolate candies.

Today, Europe produces a dizzying array of delicious chocolate foods and drinks —pralines, chocolate truffles, chocolate bonbons, chocolate cakes, mousses, custards, cookies, chocolate tarts, soufflés, milk-based hot chocolate, chocolate liqueurs like crème de cacao, chocolate covered nuts, chocolate spreads like Nutella, and, of course, chocolate bars.

Every kind of cocoa powder-based European treat is available in exquisite form in Mexico City as well, both in the most traditional European form, and also in a Mexican flavors-infused variation (like chocolate candies with chiles). The city’s restaurants, pastry chefs, bakeries and confectionaries make all the European chocolate foods, often matching European quality.

While Europe’s relationship with chocolate began 200 years ago, Mexico’s began 5,000 years ago. That’s when the Olmec civilization starting using and eventually domesticating the cacao bean in Southern Mexico, which was used by Olmecs and later Mayans, Aztecs and other Mexican civilizations as both an important beverage and a currency.

Our word “chocolate” is from the Aztec word “xocolātl” (pronounced something like show-ko-LA-tull), which means “bitter water.” Mesoamericans typically mixed chocolate with corn and spices (but no sweetener) and drank it.

Because chocolate has served as an important food in Mexico for millennia, regions, indigenous groups and even small villages have their own unique ways to prepare and consume chocolate.

Mexicans in various parts of the country enjoy ways to consume chocolate that few Europeans have ever even heard of, such as chocolate atole (made with corn and milk), chocolate tamales, chocolate-dipped chiles, chocolate-covered fruit and, of course, the ultimate use for chocolate — black mole. Mexicans also use species of cacao never used in European chocolate.

The most common way for Mexicans to consume chocolate, though, is water-based hot chocolate containing sugar, almonds and cinnamon mixed and frothed with a molinillo — (a mixing stick introduced by the Spanish).

Mexico City is also great with American chocolate ideas like chocolate beer and chocolate cocktails, chocolate chip cookies, brownies and chocolate muffins.

Markets throughout Mexico offer custom chocolate blending and grinding. While European cooks mainly use industrially produce cacao powder from cacao grown in Africa, Mexicans buy freshly roasted and ground-to-order chocolate with custom mixes of sugar, cinnamon and other ingredients from cacao grown in Mexico. The quality of Mexican chocolate is far higher than European chocolate, on average.

But Mexico City is the greatest city in the world for chocolate for one simple reason. It’s the only place on Earth with all styles of European chocolate, all styles of American chocolate and all styles of Mexican chocolate. (If there’s an obscure style of chocolate in some remote Mexican region, you can also find it somewhere in Mexico City.)

And while everything we do during the Mexico City Cocktail Experience is a secret surprise, it’s a safe guess that there may be chocolaty deliciousness involved. - Mike