Sip like a Mayan – it’s hot chocolate time

By Andrea Gaines

Who knew that something as common as every day hot chocolate had such a fascinating history.

Learning about its history, and savoring it with that history in mind can turn an ordinary winter day into a trip back through time to when chocolate itself was first “discovered.”

The powdered drink mixtures we are familiar with today bear little resemblance to the original drink known as hot chocolate.

But, with a little bit of knowledge and fact-finding you and yours can turn a simple hot chocolate taste-testing into a spectacular cold weather day event – and a history lesson to boot.

The Mayan’s started it, and everyone improvised

Hot chocolate’s history started in Mexico as early as 500 BC with the Mayan people. The original drink was made using ground cocoa seeds mixed with water, cornmeal, chili peppers and other ingredients.

It was first enjoyed as a cold beverage.
But, by the 1500’s the beverage had made its way to Europe as Cortez brought cocoa beans and chocolate-making tools to the continent. Originally the drink was quite bitter, but, as it began to be introduced in Spain, it tended to be served hot with sweeteners added and the peppers removed.
Chocolate Houses, as they were known, started popping up in London in the 1700’s.  Countries have their own specialty hot chocolates today.  Here in the United States, it is thin and milky. In Spain it’s a think beverage known as chocolate a la taza, in Latin America it’s quite spicy and known as chocolate para mesa, and in Italy, a thin drink called cioccolata calda.

It was not until much later that chocolate itself began to be eaten in solid form.

Old fashion hot chocolate consists of unsweetened chocolate, either whole milk, cream, almond milk, or coconut milk, sugar and vanilla topped with marshmallows, or whipped cream.  Mexican hot chocolate, or chocolate caliente consists of ground cocoa seeds and similar ingredients with the addition of the chili peppers. A grainier chocolate known as chocolate de mesa is often used, along with cinnamon.

Viennese hot chocolate often takes the place of coffee in German cafes. This beverage features an egg yolk and semisweet chocolate with a high cocoa content which gives the drink it’s thick consistency and strong taste.
Classic Dutch hot chocolate, or Warme Chocolademelk is made with dark chocolate chips and Dutch-processed cocoa, a generous dollop of whipped cream dusted with more cocoa powder, and cinnamon.  Whole milk is used and vanilla or almond extracts, rather than sugar to flavor the whipped cream.

Where to go for outstanding hot chocolate

After hearing all of these fun facts about hot chocolate, you may be tempted to go online and research some hot chocolate recipes of your own.  Making an authentic hot chocolate concoction is a great family activity, following a walk in the snow, a hike, some skiing or sledding, or just to accompany you to a seat by the fire.

Hot chocolate is a very popular winter beverage, for sure, and also wonderful for crisp or rainy spring days.

Three sources we like include are:

 Dolce and Ciabatta Bakery in Leesburg is located at 9H Catoctin Circle S.W., Leesburg – The Shoppes at Kings Corner.  They serve a delicious hot chocolate … as good as their outstanding pastries, cakes, cookies, bread, and coffee. Said manager Tatiana McKenzie, “A cozy cup of Hot Chocolate is a comforting drink that goes straight to the heart! It is amazingly prepared with sinful dark chocolate, and steamed milk. It has a rich, real chocolate taste that you remember from your childhood. Optionally finished with comforting whipping cream on top, along with satisfying drizzle of chocolate. It may taste like nostalgia, and is a perfect time to build new memories.”

The Conche, located at 1605 Village Market Boulevard S.E., Leesburg in the Village at Leesburg, serves five different flavors of hot chocolate: peanut butter, salted caramel, milk, dark, or white hot chocolate. All of this can be topped with roasted marshmallows. Yum!

The Chocolate Palette, is located at 141 W. Main Street in Purcellville and is one of the gems of western Loudoun. From sipping chocolates to Danish pancakes (aebelskivers) to desserts, it is not to be missed. Some of varieties they offer include: Aztec life, Italian Job, Milky Way, Classic, and Salted Caramel.

There’s more to hot chocolate than meets the eye

We received these very insightful comments from the owner of The Chocolate Palette in Purcellville.

“Yes, this is the perfect time of year for hot chocolate, especially January in Virginia as it tends to begin snowing.

“I would encourage anyone who wants to make their own hot chocolates at home to use quality ingredients, especially the chocolate – chips or wafers, cacao powder, sugar and milk or heavy cream (or any dairy alternative).

“Keep in mind, the use of milk alternatives will determine the viscosity of the hot chocolate.  Cashew milk is my favorite as it is nice a fatty, and creamy, and seems to adopt the flavor with which it is mixed.

“One may always adjust portions of cacao powder and chocolate wafers for added richness or mildness.   Flavors may be added to hot chocolates as well to keep things interesting such as eggnog, whipped cream, candy cane stir sticks, and pure vanilla extract.
“Some folks even dare to add a shot of espresso or whiskey to liven things up.  Last tip – always drink it fresh and hot … and sipping in front of a nice crackling fireplace is an added bonus.”

Could not resist – spicy pecans

Here’s a fun idea to make your hot chocolate adventure a little more satisfying: add a snack of spicy pecans.
Ingredients for spicy pecans include pecan halves, 1 egg white, 1 teaspoon water, 1 cup sugar, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cayenne pepper (optional), 1 teaspoon red pepper flakes (optional).
Directions: preheated oven to 250 degrees.  Combine dry ingredients and set aside. In a large bowl, combine egg white and water and beat until frothy. Dump in the pecans and mix until all pecans are wet. Dump dry ingredients mixture onto pecans and mix until pecans are coated. Grease cookie sheet (with edges) and dump in the pecans, spreading them out evenly. Bake one hour, watching for burning and mixing pecans every 15 minutes. Spread out onto a flat surface to cool. Enjoy with your hot chocolate.