Winter is the season for hot chocolate.
The history of this drink is lost in the mists of time. The Mayans were the first to use cocoa together with hot spices as a hot drink: the famous xocoatl.
In Italy, however, the first famous cup of hot chocolate – this time sweet – was sold in Turin in 1678.
Only after a couple of centuries did hot chocolate take on similar features to those of today, thanks to the use of milk instead of water (introduced by the British) and the use of chocolate instead of cocoa, which is only very recent.
This recipe from Great Aunt Helia is very gritty and only for adults, as it includes coffee.
Aunt Helia's coffee spiced chocolate
- Preparation time: 10 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 oz (100 grams) of dark chocolate
- 4 oz (100 grams) of sugar
- 4 oz (100 grams) of cream
- 4 espresso coffee
- 1 piece of cinnamon stick
- ½ teaspoon grated nutmeg
- Whipped cream for decoration to taste
- Instructions
- Cut the chocolate with a knife and put it in a bowl.
- Bring the cream to the boil with the sugar and the spices. Remove the cinnamon and pour the milk cream over the chocolate. After a few minutes, mix well with a whisk.
- Put the chocolate on the bottom of the cup and add the coffee.
- Serve with whipped cream.
- The cup will have three different consistencies and temperatures thanks to the creamy heat of the chocolate, the boiling of the coffee, and the soft freshness of the cream.
- In summer it can be served with iced milk.
with Aunt Helia in Porto San Giorgio
