Hot chocolate

Who doesn’t enjoy a steaming cup of hot chocolate on a cold winter’s day? This was my favorite treat when I was a kid after a day of playing outside in the snow. But the “hot chocolate” we enjoy today is generally much lighter (in both color and richness), and frankly less chocolaty than it was back in the 19^th century. It is actually “hot cocoa” that most of us are familiar with, as pre-packaged hot cocoa mixes requiring nothing more than the addition of hot water are one of the many convenience foods that have become ubiquitous over the past century.

So, even though we often use these two terms interchangeably today, during the Gilded Age hot chocolate and hot cocoa were actually two distinctly different beverages. Hot chocolate was thicker and almost syrupy—made from grating fine-quality chocolate and pouring it over boiling water to dissolve. Then fresh milk, sugar and sometimes even egg yolks were added. Hot cocoa was lighter in color and intensity, made from grated cocoa beans boiled with milk and water, without the addition of eggs and sugar. Period cookbooks often recommended it to soothe those who were ill. In fact, Boston Cooking School instructor Fannie Farmer called cocoa a “nutriment as well as a stimulant,” and endorsed its use as a beverage for children.

As you can imagine, hot chocolate was the reigning chocolate beverage of the two options. Thick, rich and immensely satisfying, it was an intense and stimulating drink widely served at tea parties, receptions and kettledrums (informal afternoon or early evening social parties featuring a light meal). In fact, intricate, ornate pitchers designed specifically for serving hot chocolate became very fashionable during the 1880s and 1890s, and porcelain figures depicting the making or serving of hot chocolate were often featured as parlor and chamber ornaments.  

But making your own hot chocolate today is not difficult! And it tastes so much better than powdered hot cocoa. Here’s a simple, three-ingredient recipe to try:

Hot Chocolate

• 2 ounces (1/2 package) unsweetened baking chocolate 
• 1 cup milk (preferably 2% or whole) 
• 1 tablespoon sugar (or to taste)  

Place the chocolate in a microwave-safe dish and heat in the microwave on high for 1 minute. Take out the dish and give the chocolate a stir. Continue doing this in 30-second intervals until chocolate is melted. Set aside. 

Heat the milk in a small saucepan over medium-low heat until small bubbles begin to form around the edges, about 2 minutes. Remove from heat and add the chocolate and sugar. Stir with a whisk until smooth. If it still appears too thick, add milk in small increments until preferred consistency. Pour into a mug and top with whipped cream if desired.