Crafting a 17th century Spanish hot chocolate for Christmas

During the festive season, few things bring people together like a warm, indulgent mug of hot chocolate. This year, elevate your cocoa tradition with a Valrhona hot chocolate recipe that’s not only delicious but steeped in centuries of culinary history.

Inspired by a 17th century Spanish hot chocolate, this luxurious blend of spices, nuts, and rich Valrhona 68% Nyangbo Dark Chocolate rich is perfect for cozying up with family or serving as a refined addition to your festive menu.

The Origins of Hot Chocolate: From Sacred Ritual to European Luxury

Hot chocolate’s story begins over 3,000 years ago in Mesoamerica, where the Olmecs, Mayans, and Aztecs revered cacao as a sacred gift from the gods. Their version of chocolate, called xocolatl, was a bitter, spicy drink made from ground cacao beans, water, chili peppers, and sometimes flowers or cornmeal. It was used in rituals, medicine, and even as currency.

When Hernán Cortés brought cacao to Spain in the early 16th century, the drink underwent a transformation. Europeans added sugar, milk, and spices like cinnamon and vanilla, creating a sweeter, more palatable version that quickly became a luxury item among the aristocracy.

By the 17th century, hot chocolate was served in ornate chocolatières, silver or porcelain pots with a special lid for a stirring stick called a molinet, used to froth the drink. It was thick, rich, and often enjoyed in salons and royal courts, especially in Spain, France, and Italy.

Recipe: 17th Century Spanish Hot Chocolate with a Christmas Twist

• Yield: 4 servings
• Prep Time: 10 minutes
• Infusion Time: 15 minutes
• Skill Level: Intermediate
• Ideal For: Petit fours service, festive brunches, or as a plated dessert component

Ingredients

Infused Milk Base:

•  500ml fullfat milk (or oat milk for a nutforward profile)
•  2 Terre Exotique cinnamon sticks
• 3–4 aniseed berries
• 1 slice fresh ginger
•  1 pinch dried chili flakes
•  1 tsp dried rose petals (optional, for floral complexity)
•  3 grains Voatsiperifery pepper (Madagascan wild pepper with citrus notes)

Nut Thickener:

•  2 tbsp finely ground almonds
•  1 tbsp finely ground hazelnuts (toast lightly for depth before grinding)

Chocolate:

 100g Valrhona 68% Nyangbo Dark Chocolate

Sweetener & Enhancements:

•  1–2 tbsp honey (or panela for a molasses note)
•  Pinch of Maldon salt
• Freshly grated nutmeg (optional)

Method

1. Infuse the Milk

In a heavy bottomed saucepan, combine the milk with cinnamon, aniseed, ginger, chili, rose petals, and pepper. Bring to a gentle simmer, then reduce the heat and steep for 10–15 minutes. Strain for a smoother finish if desired.

2. Add the Nut Paste

Whisk in the ground almonds and hazelnuts. This acts as a natural thickener, echoing the use of maize in Mesoamerican recipes while adding richness and texture.

3. Incorporate the Chocolate

Add the Valrhona 68% Nyangbo chocolate and stir continuously over low heat until fully melted and emulsified. The result should be glossy, thick, and aromatic.

4. Balance the Flavour

Add honey to taste, a pinch of salt to enhance complexity, and nutmeg for a festive note. Adjust sweetness based on your chocolate’s intensity.

5. Froth Like a Traditionalist

Use a molinillo or hand whisk to aerate the drink. Frothing was essential in the 17th century; not just for texture, but to release aromatic compounds and create a luxurious mouthfeel.

6. Plate and Garnish

Serve in prewarmed cups. Garnish with chili flakes and cracked pepper. For a modern service, consider pairing with cinnamon espuma, chocolate tuile, or a quenelle of spiced chantilly.

Chef’s Notes

• Texture is key: This is not a thin caféstyle hot chocolate. It should coat the spoon and linger on the palate.
• Ingredient integrity: Use singleorigin chocolate and freshly ground spices to honour the recipe’s heritage.
• Service ideas: Serve as a petit four in espresso cups, or as a plated dessert element with a spiced financier or almond sablé.

Why This Recipe Belongs in Your Christmas Menu

This Valrhona 68% Nyangbo hot chocolate is more than a beverage, it’s a culinary artifact. It bridges ancient Mesoamerican ritual with European refinement, offering your guests a story in every sip. Rich, spiced, and deeply comforting, it’s the perfect addition to your festive repertoire.

Don’t miss our Chocolate Specialist Sam Smallman crafting this recipe to perfection for International Chocolate Day.