Skip to main content
Drink

Chocolate

A Mexican chocolate drink made with milk, water, sugar, egg yolk, grated chocolate, and topped with beaten egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and chocolate 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

Ingredients

Directions

Make the hot chocolate

  1. Combine milk and water in a saucepan.

  2. Beat the egg yolk and add it to the saucepan.

  3. Add sugar and bring the mixture to a boil.

  4. Stir in the grated chocolate.

  5. Boil the mixture until the chocolate separates.

Top and serve

  1. Beat the egg white to stiff peaks.

  2. Top each cup with a dollop of beaten egg white before serving.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar 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

Milk
Provides the liquid base and creamy body of the drink.
Egg yolk
Adds richness and helps thicken the chocolate mixture as it heats.
Baker's chocolate
Supplies the chocolate flavour and the body of the drink.
Egg white
Whipped into stiff peaks to form a light, airy topping.

The step that matters

Boil the mixture until the chocolate separates. Egg yolk thickens when heated but can curdle if the mixture gets too hot or boils too hard, so watch the heat closely while the chocolate melts in.

“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.

You might also like

Spiced Chocolate MilkSpiced Chocolate Milk6 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes