It’s been a cold January here in Boston, and that means we’ve been spending a lot of time trying to stay warm. Sipping a warm beverage is a favorite way to beat the wintry weather, but the hot cocoa that we drink today is a very different beverage than the hot chocolate enjoyed by cold Bostonians in the 1700s.
Modern hot cocoa is made of cocoa powder, which is chocolate that has had the cocoa butter removed. The cocoa powder is blended with powdered milk, and this mix is seasoned with a blend of flavors and sweeteners, including much more sugar than would have been available in the 1700s.
Colonial hot chocolate was made of whole chocolate, including both cocoa powder and cocoa butter, which was grated down into small pieces. The chocolate was seasoned with a blend of spices and a small amount of sugar. It did not contain any milk products.
The inclusion of cocoa butter in hot chocolate creates a much richer drink than today’s hot cocoa. Because it was so thick and rich, colonial Americans drank only a small serving at a time, closer in size to an espresso than a hot cocoa today.
On a cold winter evening, it can be hard to decide between a mug of regular hot cocoa and the richness of American Heritage hot chocolate. This recipe solves that dilemma by combining them both. The result is a warm mug of delicious chocolate flavors with just the right amount of richness.
¼ cup hot cocoa mix
1 tablespoon American Heritage Historic Chocolate Drink mix
Combine both drink mixes in the bottom of a mug. Add 1 cup boiling water. Using a fork or small whisk, stir vigorously until the chocolate is fully melted and the drink is frothy on top.
Enjoy in a cozy spot to warm up the coldest winter nights and the frostiest snow days.