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Drink

Hamilton Drink : Chocolate for Breakfast

A hot chocolate beverage made with vanilla chocolate and hot water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Hamilton Drink : Chocolate for Breakfast

Ingredients

Directions

  1. In a saucepan, heat the water or milk until hot but not boiling.

  2. Add the vanilla chocolate to the hot liquid.

  3. Stir until the chocolate is fully dissolved.

  4. Serve immediately for a refreshing breakfast drink.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vanilla chocolate
Provides the main flavour and sweetness, and melts into the hot liquid to give body.
Milk
Adds creaminess and body; the water or milk is the base liquid for the drink.

The step that matters

Keep the liquid hot but not boiling. Boiling can make milk scald and form a skin, and very high heat can make chocolate seize or turn grainy. Gentle heat lets the chocolate melt smoothly and evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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