Context_1 : Eggnog ("egg nog'" or "egg-nog"), historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based beverage traditionally made with milk, cream, sugar, whipped egg whites and egg yolks (which gives it a frothy texture, and its name) and, in some contexts, distilled spirits such as brandy, rum or bourbon. Context_2 : Méntrida is a Spanish Denominación de Origen (DO) for wines covering many municipalities in the northeast corner of the province of Toledo (Castile-La Mancha, Spain) and which is divided into three distinct areas: Talavera, Torrijos and Sagra-Toledo, with over 26000 ha under vines, the majority (71%) being in Torrijos. Context_3 : Oaxaca ( , ] , from Nahuatl: "Huāxyacac" , ] ), officially the Free and Sovereign State of Oaxaca (Spanish: "Estado Libre y Soberano de Oaxaca" ), is one of the 31 states which, along with the Federal District, make up the 32 federative entities of Mexico. It is divided into 570 municipalities, of which 418 (almost three quarters) are governed by the system of Usos y costumbres (customs and traditions) with recognized local forms of self-governance. Its capital city is Oaxaca de Juárez. Context_4 : Pópo is a Mexican cacao-based beverage popular in the state of Veracruz. It is typically made from toasted cacao beans, rice, cinnamon, anise seed and asquiote, and is similar to other Mexican chocolate drinks such as tejate, pozol, and chocolate de agua. Context_5 : La Chonita is a 200 + year old former hacienda which is still a working cacao and sugar cane farm along with some tourist services. It is located in the Mexican state of Tabasco and part of the Cacao Route that the state promotes. While it is much smaller than it was before the Mexican Revolution, it still produces cacao and sugar cane along with organic earthworms for composting. The former main house for the hacienda is now a youth hostel and dormitory for students and the site provides a number of other tourism services. Context_6 : 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. Context_7 : Tejate ] is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, toasted mamey pits (pixtle) and "flor de cacao" (also known as "rosita de cacao"). These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. It can be served as-is or with some sugar syrup to sweeten it. The drink is served cold. Context_8 : Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" ] , a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. Context_9 : Eggnog or egg nog is a beverage traditionally made with milk and/or cream, sugar, whipped eggs and sometimes distilled spirits. Context_10 : Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of "Zea mays" native to the Mesoamerica, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar. Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavour. It is a very common drink found in many Bolivian and Peruvian restaurants and markets. Traditionally, chicha morada does not contain alcohol. Chicha de jora, on the contrary, made by fermentation of germinating maize, does. fact_1 : Tejate ] is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. fact_2 :  It is divided into 570 municipalities, of which 418 (almost three quarters) are governed by the system of Usos y costumbres (customs and traditions) with recognized local forms of self-governance. Answer: 570
Output: Tejate is a nonalcoholic maize and cacao beverage traditionally made in a Mexican state that is divided into how many municipalities?