Chocolate was originally a bitter, spicy drink from Latin America. In the 1500s, the Spanish added sugar, cinnamon, and other spices to it.
By the 1650’s, chocolate became a popular luxury drink in England. People started gathering in English coffeehouses, like the one shown on the right. They drank chocolate and coffee and smoked tobacco.
Try this seventeenth-century recipe for hot chocolate! Ask an adult to help you.
Based on a recipe published in England in 1652
1 ½ tablespoons unsweetened cocoa
1 ½ tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
1 to 2 drops pure anise extract
1 cup milk
Optional: 1 small dash cayenne (ground red pepper)
Mix all the dry ingredients together in a bowl. Set it aside.
Pour the milk into a small pan. Stir in the cocoa mixture and anise extract. With an adult’s help, heat the milk until steaming, while continuing to stir.
(Or, you can pour the milk into a mug and heat it on high in the microwave for 1 ½ minutes. Then stir in the cocoa mixture and anise extract.)
Makes one cup of chocolate.
Chocolate, or, An Indian drinke by the wise and moderate use whereof, health is preserved, sicknesse diverted and cured, especially the plague of the guts, vulgarly called the new disease ... / written originally in Spanish, by Antonio Colminero of Ledesma ... ; and faithfully rendred in the English by Capt. James Wadsworth., London : Printed by J.G. for Iohn Dakins ..., 1652