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Drink

Chocolate Drink

A chocolate beverage made by melting chocolate with sugar and water, then adding hot water and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Drink

Ingredients

Directions

Make the chocolate base

  1. Melt the chocolate in a saucepan.

  2. Add the sugar and water, and melt together.

Finish and serve

  1. Pour in the hot water and bring to a boil for 5 minutes.

  2. Stir in the hot milk and serve immediately.

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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chocolate
Provides the main flavour and body of the drink.
Sugar
Adds sweetness and balances the bitterness of the chocolate.
Milk
Adds creaminess and softens the chocolate flavour.

The step that matters

Melting the chocolate with the sugar and water. Chocolate can seize or scorch if overheated, so it should melt gently and be kept moving until smooth. Dissolving the sugar in the liquid at this stage keeps the drink even and prevents grainy texture.

“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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