Easter
Image: a top-down view of a cup of hot chocolate on a table

Historic ‘healthy’ hot chocolate recipes

Easter can be a battle with the excesses of chocolate gifted from family, friends and the Easter Bunny. But don’t worry, chocolate is good for you! Or at least, it used to be. Working with food historian Sam Bilton, we have developed some recipes for a historic (and supposedly health-boosting) chocolate drink that you can try at home, to experience a surprising taste of the past.

Image: a woman sits on a bench and is enjoying a cup of hot chocolate in an outdoor green space

Supplements – or spices?

In an age of biohacking and supplements, we’re not unfamiliar with adding ingredients into our day-to-day routine in the name of healthy living. However, whilst we might be more accustomed to protein shakes and green juices, the Stuarts were supplementing their hot chocolate.

Chocolate or cocoa itself was believed to be good for health, but was even more so with the addition of antidotal ingredients. Among some of the historic concoctions were a sprinkling of vanilla for the health of the brain and the womb, allspice to prevent wind, and cinnamon to boost your mood.

Image: the contents of a small saucepan are being stirred using a wooden spoon. The pan is outside on a wooden table, surrounded by greenery.

A drink to boost health and mood

The consumption of chocolate dates back thousands of years to the Mayans and Aztecs, who imbibed a bitter drink. Following the invasion of the Americas, chocolate made its way to Spain in the 16th century and began to be promoted in Europe as a health drink. Based on the theory of balancing symptoms with ingredients possessing opposing qualities, chocolate (considered cool) was initially seen as an antidote to fever. It soon spread across the continent with the help of monks and friars who had spent time in the Americas championing its health benefits and medicinal properties.

As chocolate increased in popularity, so did its health claims. Dr Henry Stubbes, who prepared chocolate for Charles II, stated that one ounce of chocolate could provide as much nourishment as a pound of beef. Spices were added to maximise its health boosting properties and address individual ailments. 

It wasn’t just physical health that was considered. Drinks were also concocted to enhance the consumer’s mood, with ingredients such as cinnamon and saffron. Of course, some of the ingredients added in the pursuit of health and happiness would raise eyebrows today. For instance, we wouldn't recommend sprinkling iron fillings to boost iron intake.

Image: a top-down view of a cup of hot chocolate on a table

Basic ‘Hot’ Chocolate recipe

Makes four small coffee cups of chocolate. This is a very rich, indulgent chocolate, so a little goes a long way.

You will need:

  • 2 tsp cornflour
  • 500ml whole milk/dairy-free milk, water or a mixture of both
  • 80g dark chocolate (70-100% cocoa solids), chopped into small pieces
  • Granulated sugar to taste

Method

  1. Place the cornflour in a small saucepan along with the selected ground spices below (if using). Mix in a tablespoon or two of the milk to dissolve the cornflour.
  2. Stir in the remainder of the milk, then add the chocolate.
  3. Gently heat the mixture, stirring constantly, until the chocolate has melted into the liquid. As the chocolate approaches boiling point you will see and feel it thicken slightly, although it will still be of a pouring consistency. Remove from the heat.
  4. Sweeten according to taste. The amount of sugar will depend on what sort of chocolate you have used and personal preference. For 100% dark chocolate, Sam recommends at least 2 tablespoons of sugar to this quantity of liquid. If you are using 70% dark chocolate that includes sugar, you will need less than this. You can also pour the chocolate into individual cups before sweetening and let the drinker decide how much they wish to add.
Image: a top-down view of a cup of hot chocolate on a table. Someone sprinkles spices into the drink

Mood Boosting Chocolate

Melancholy was a common complaint among the wealthy elite in the sixteenth and seventeenth centuries. Spices like saffron and cinnamon were believed to be mood enhancers. Saffron is an expensive spice, so you can substitute it for turmeric (another mood boosting spice) if you don’t want to splash out. They do have different flavour profiles, but both are delicious with chocolate.

You will need:

  • Basic ‘Hot’ Chocolate from the recipe above
  • Good pinch of saffron OR ½ tsp turmeric
  • ½ tsp ground cinnamon
  • ¼ tsp ground black pepper

Add the saffron (if using) and ground spices to the saucepan along with the cornflour.

Image: a top-down view of a cup of hot chocolate on a table, surrounded by various spices

Stomach Soothing Chocolate

For those who could afford to eat well and often in excess, digestion was a popular preoccupation. Aniseed (substituted here for the easier to source star anise) and ginger have a long association as digestive aids. Allspice, discovered by the Spanish at the same time as chocolate, possesses similar soothing qualities.

You will need:

  • Basic ‘Hot’ Chocolate from the recipe above
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • 1 star anise

Add the ground ginger and allspice to the saucepan along with the cornflour.

Blend in a little milk as instructed above. Once all the liquid has been poured into the pan, add the star anise along with the chocolate. Remove the star anise before serving.

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