18th Century Hot Chocolate
With the cold weather finally upon us, there is no better time to dry some 18th century hot chocolate. Sadly, as we have been quite busy, we haven't had a chance to post our instructional video, that noted, why wait when we can share our recipe with you today?
The following recipe is our twist on the drink, based on a series of period recipes and combined, as well as adjusted for a great taste.
The following amounts make a mixture sufficient for two and a half batches and can last for many months in a sealed container:
- 100g dark chocolate, grated
- 1 tsp cinnamon
- 1/4 tsp grated nutmeg
- 1/2 cup white sugar (loose, not in cone or cube)
Bring to a simmer 475ml of heavy cream and 475ml 2% milk, once simmering, add 6tbsp of mixture. Do not allow the liquid to boil over, as this will scald the milk and will be unpleasant.
Feel free to add a pinch of cayenne pepper for added flavour. Alternatively, add a few pieces of period candied orange peel; follow us over the next few days for our twist on period candied peels.
Try out the recipe and always remember, live deliciously!