Warm Up: 3 Historical Drinking Chocolate Recipes
As temperatures drop, these three historical recipes for drinking chocolate beckon with rich warmth.
This very unusual, rich, layered drink of chocolate, coffee and cream, a specialty of Turin, Italy, connects us with memories of the earlier days of women drinking chocolate at the time of Mass. Bicerin is still served at a café owned by women since at least 1763.
¾ cup whole milk or cream
3 ounces dark chocolate, finely chopped or shaved
1 cup espresso or very strong coffee
Lightly sweetened whipped cream, flavored with vanilla or cinnamon or both, to taste
Instructions: Warm the milk or cream slowly over low heat in a double boiler, stirring frequently, until steaming; be careful not to scorch it. Add the chopped chocolate to the steaming milk. Stir slowly over low heat, not allowing the mixture to boil. Remove from the heat. Pour ¼ cup of the warm chocolate into each of four heatproof glasses. Using the bottom of a tablespoon held against the side of the glass to create a separate layer, pour ¼ cup of espresso into each glass. Again using a tablespoon, pour an equal layer of whipped cream over the top of each drink. The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.
Quantity: 4 servings
Mexican Hot Chocolate:
This version of Mexican hot chocolate roots the Catholic and Jewish story of chocolate drinking in the Inquisition in New Spain or Mexico. Hot chocolate nurtured priests, broke the Day of Atonement fast of Jews, and featured in the rites of pre-Columbians.
4 ounces unsweetened chocolate
4 cups milk
2 cups heavy cream
¾ cup sugar
1 teaspoon ancho chile powder (or to taste)
1 teaspoon chipotle chile powder (or to taste)
1 tablespoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon vanilla extract
Instructions: Melt the chocolate in a large bowl over a simmering pan of water. In a separate heavy saucepan, heat the milk and cream on low until hot, but not boiling. Add 3 tablespoons of the hot milk to the chocolate in the double boiler and mix well. Stir the rest of the milk mixture, sugar, chile powders, cinnamon, cloves, and vanilla into the chocolate. Whisk chocolate briskly for 3 minutes, over the double boiler to thicken. (Note: To make it less spicy, use less chile.)
Quantity: 8 servings
Curaçao’s Hot Chocolate:
The three-hundred-year-old Jewish community of Curaçao customarily drinks this hot chocolate at the circumcision of a newborn baby boy.
1 – 12 ounce can evaporated milk
12 ounces brewed coffee
3 ½ tablespoons cocoa
4 tablespoons sugar (or to taste)
Dash of salt
1 teaspoon vanilla
Instructions: Place coffee, cocoa, sugar, salt, and vanilla in a saucepan, mix well, and bring to a boil, stirring constantly. Remove from heat and add evaporated milk and cool to drinking temperature. Beat the egg well, add some of the cocoa mixture to the egg, then combine all. To spice it up add a dash of pepper, cardamom pods, orange rind, additional vanilla, espresso, or cinnamon.
Quantity: 4 servings
For further information about the stories connected to these drinks and other contemporary and historical recipes, please see On the Chocolate Trail.
Panettone for Breakfast?
While we tend to think of panettone as a Christmas bread, Jewish food writer Edda Servi Machlin shared this version of panettone from her childhood experiences in Italy of eating it for breakfast. She provides an authentic yet simpler process than most panettone recipes and a very tasty one at that. Enjoy it whenever youRead more ›
Kaak: Recipe for Crunchy Yeast Biscuits
Eat kaak all year round or save them for special celebrations, as do many communities of the Middle East and Sephardim (Jews descended from Spain). Kaak (kahk, ka’ak) are ubiquitous, multi-faith and multi-cultural doughy treats eaten throughout the Middle East where they take on regional flavors. In Arabic kaak means cake or baked good.The EgyptianRead more ›
Boulou: North African Orange Bread
Almost cake-like, though not a cake, this orange tinged bread enhances any holiday table. Read my story about diasporic Rosh Hashanah celebratory breads at the Jewish Week, “Beyond Challah and Honey.” Prep time: 2-2.5 hours Rising time: 40-45 minutes Baking time: 30 minutes Yield: 2 small loaves adapted from Jewish Food Experience, Leah Hadad INGREDIENTSRead more ›
Pan de Calabaza: Pumpkin Challah
This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45Read more ›
Some Previous Posts
(in alphabetical order)
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Is that coffee or chocolate?
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Lunch and Learn: Tasting the Best Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
- Seeking A Shikker Challah
- What is the Chocolate Babka Project?
- What's a Key (shlissel) Challah?
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe
- Yemarina Yewotet Dabo: Ethiopian Honey Bread