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.