Colonial American drinking chocolate was very rich and thick because it contained a high level of cocoa butter, the natural fat found in cocoa beans. For individuals looking for the flavor and stimulating effects of chocolate without the heaviness of cocoa butter, there was chocolate tea. While the more popular drinking chocolate was made from […]
Chocolate and Coffeehouses in Colonial America
In the 1700s, chocolate was not only enjoyed at home with family and friends, but was also commonly served at local public coffeehouses. By the 18th century, public houses such as taverns and alehouses were well established as places to socialize while drinking alcoholic beverages, but coffeehouses were a more recent development. The introduction of […]