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Title: William Hughe's Hot Chocolate
Categories: Beverages
Yield: 16 Servings

1/4 c Cocoa nibs
3 1/2 oz 70% dark chocolate bar (100
-g); roughly chopped
1/2 c Cocoa powder
1/2 c Sugar
1 ts Vanilla
1/4 c Breadcrumbs or grated stale
-bread (optional for a
-thicker drink)
1/2 ts Chili flakes -OR-
1/2 ts Ground cinnamon; for a less
-spicy drink
Milk *

Toast the cocoa nibs in a shallow pan until they begin to look glossy
and smell extra chocolatey. Combine all ingredients in a food
processor, blender, or mortar with a pestle. Blitz or grind until
ingredients are combined into a loose mix. Heat the milk in a pan on
the stove or in a heatproof container in a microwave. Stir in 3 tb of
mix for 1 cup of heated milk.

Notes:

Hughes lists many other ingredients that indigenous Caribbean people
as well as Spanish colonizers added to their hot chocolate. Starting
with a base of grated cacao, they thickened it with cassava bread,
maize flour, eggs, and / or milk, and flavored it with nutmeg,
saffron, almond oil, sugar, pepper, cloves, vanilla, fennel seeds,
anise seeds, lemon peel, cardamom, orange flower water, rum, brandy,
and sherry. Adapt this hot chocolate to your taste by trying these
other traditional flavorings.

Recipe by Marissa Nicosia

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
the-american-nectar-william-hughess-hot-chocolate/>

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