Summary of "18th Century Spiced Hot Chocolate"
18th Century Spiced Hot Chocolate - Summary
Ingredients
- 2/3 cup (135 g) fine sugar (historically white refined sugar in cone form, broken down into granulated sugar)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom seeds (finely beaten and sifted)
- 1/2 vanilla bean (or 1 teaspoon vanilla extract; whole bean can be used or dried in oven at 300°F for aroma)
- Just under 1 cup (200 g) pure cacao (from cacao nibs — fermented, toasted, hulled cocoa beans)
Substitutions & Notes
- Vanilla extract can substitute for vanilla bean.
- Powdered cocoa or melted pure chocolate can be used instead of grinding cacao nibs for ease; flavor will be similar but texture smoother.
- The original 18th-century recipe called for “Spanish nuts” (cacao beans) parched, cleaned, and hulled.
- Historical recipes sometimes included rare ingredients like musk and ambergris, omitted here due to availability and legality.
Equipment
- Blender (to grind and melt cacao nibs into cacao liquor/paste)
- Whisk
- Saucepan
- Optional: Molinillo or frothing tool (traditional Mexican wooden whisk) for frothing hot chocolate
- Sugar nips (historical tool for breaking sugar cones; optional if using granulated sugar)
Preparation & Method
1. Prepare Ingredients
- Break down sugar cones into granulated sugar if using traditional cones.
- Finely grind cardamom seeds and sift through a fine cloth.
- Split vanilla bean or prepare vanilla extract.
2. Make Cacao Paste
- Combine sugar, cinnamon, cardamom, and vanilla with cacao nibs in a bowl.
- Transfer mixture to a blender.
- Blend continuously for about 15–20 minutes, with breaks to prevent overheating.
- The cacao nibs will crush and heat up, melting cocoa butter and forming a thick, smooth cacao liquor/paste.
3. Storage Option
- The cacao paste can be used immediately or allowed to harden overnight.
- Once hardened, it can be chipped into smaller pieces for easier melting later.
4. Making Hot Chocolate
- Heat about 2 cups of milk in a saucepan until simmering.
- Remove from heat and whisk in the cacao paste vigorously until melted and frothy.
- Use a molinillo or other frothing tool to create traditional froth if desired.
Texture & Flavor
The resulting hot chocolate is:
- Very thick, rich, and dark
- Balanced sweetness with pronounced spices (cinnamon and cardamom)
- Slightly gritty texture due to incomplete smoothness of ground cacao nibs without industrial machines
- Less sweet than modern hot chocolate
- Silky vanilla undertone
Historical & Culinary Context
- Hot chocolate was a prized, labor-intensive drink in 18th century Europe, evolving from earlier Aztec and Spanish recipes.
- Originally consumed by elites and often associated with medicinal and aphrodisiac properties.
- Chocolate was historically combined with sugar for the first time in Europe during the 16th century.
- Traditional preparation was very laborious, often requiring pounding cacao by hand.
- Chocolate houses in 17th–18th century London were popular social hubs but also centers of political intrigue.
- The drink was served thick and frothy, often with spices like cinnamon and cardamom, and sometimes with wine or brandy instead of milk or water.
Chef Tips & Common Mistakes
- Grinding cacao nibs by hand is extremely time-consuming; a blender is highly recommended.
- Smaller pieces of hardened cacao paste melt better.
- Using powdered cocoa or melted chocolate is a practical shortcut with similar flavor but different texture.
- Vanilla beans lose quality once cut; drying in oven is an option to preserve aroma.
- Traditional frothing tools like the molinillo add authenticity and texture.
Serving Suggestions
- Serve in small cups due to richness and thickness.
- Froth well for a traditional texture and presentation.
Presenter & Channel
- Max Miller, Drinking History
References
- 1747 cookbook The Art of Cookery Made Plain and Easy by Hannah Glasse
- Historical context from Antonio Colmenero Ledesma and period writings
- Historical tools and sugar cones from Townsends online
This summary captures the recipe, method, historical background, and practical advice for making and enjoying 18th-century spiced hot chocolate as presented by Max Miller on Drinking History.
Category
Cooking
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