Home » Food history » Hot Chocolate from the Eighteenth Century

Hot Chocolate from the Eighteenth Century

Here are the two hot chocolate recipes that I use…

Eighteenth Century Vanilla Hot Chocolate Recipe

1 pint 600 ml full fat milk

4 oz 100g Dark Chocolate (I use 50% cocoa)

2 tsp/ 10 ml vanilla extract

2 tsp/10 ml ground cinnamon or nutmeg, or a mixture of these

 

Put the milk into a pan

Break the chocolate into it

Add the vanilla and spice

Heat gently until the chocolate has melted and the drink is just below boiling point.

Stir briskly or whisk, serve and enjoy…

 

And the decadent one…

Eighteenth Century Hot Chocolate Recipe, with Claret

I bottle (75cl) Claret or similar red wine

I pt 600ml Double Cream

300 gms Very dark chocolate (85% Cocoa beans)

Yolks of four eggs

Four heaped tablespoons of light soft brown sugar

 

Put the wine in a large saucepan and add the broken up chocolate and sugar. Heat gently until the chocolate melts. Take off the heat and add half the cream. Mix the egg yolks with the other half of the cream and stir that in. Put back on the heat and heat very gently until it just starts to simmer, it will thicken as you do so. Do not allow to boil at all. Check the sweetness is to your taste and enjoy!

This makes quite a lot, so you may wish to halve the quantities.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: