A decadent cup of cocoa

It’s hot chocolate season. Or as my mom and Mrs. Doubtfire called it, “cocoa.” When it comes to hot drinks, nothing says “heartwarming” in the winter like this delicious beverage. It appeals to kids and adults and it’s easier to adapt for folks with restricted diets, too. Not only that, but it’s acceptable to top it off with something special. Who doesn’t like a bit of celebration for no reason?

Let me be clear: when I say “hot chocolate” I don’t mean the insipid stuff that is dispensed from machines at ice rinks and fast food places. This is the real thing, or at least the modern version. I guess I should start with a bit of history so everyone can understand my reverence for a cup of cocoa…

Drinking chocolate began with the Mayans around 500 BC. They drank it cold and frothy, made from ground cocoa seeds with cornmeal and chile peppers mixed with water. (This is an example of how some things weren’t necessarily perfected right from the start.)

It was the Spanish explorer Cortez who brought the idea back to Spain 2,000 years later, where the drink developed into a simpler chocolate version, and eventually was sweetened and drunk hot instead of cold.

King Charles V of Spain and his citizens were quite secretive about their chocolate drink, so it didn’t reach farther shores for generations. It was 100 years later that it spread across Europe, and another 100 years when it became trendy in London. Chocolate houses, like coffee houses, were all the rage in British society. 

Chocolate houses could be called the predecessor of the gentlemen’s club, as they were more for the upper class (chocolate was expensive). Coffee was a cheaper beverage, and so coffee houses allowed a wider range of clientele and were a meeting place for much of society.

The modern version of hot chocolate started in the late 1700s, when a British doctor returned from Jamaica with a recipe for mixing the cocoa with milk. He thought it much more palatable and shared it around. I am so glad he did.

Toppings for hot chocolate likely started when it gained popularity as a specialty beverage. Marshmallows are a North American favourite, and easy to add when one is drinking the stuff while camping. If you want to up your game, why not try making your own marshmallows, like in this recipe?

Whipped cream is a spiffy topping to be sure and can be dusted with cocoa or cinnamon to add a bit more elegance and flavour. This can be an architectural challenge, however; once you break the seal over the top of the mug by sipping or stirring, you could be in danger of collapsing the whipped cream over the edges and making a sticky mess.

My dad used to like a spoonful of vanilla ice cream on his cocoa. As a kid, I liked this especially because the melting ice cream helped cool the very hot cocoa so it could be enjoyed sooner. Not to mention the vanilla and chocolate flavours make a beautiful combination. 

Any way you top it, a cup of cocoa can make almost anyone smile. It can be enjoyed with non-dairy milks, and with your choice of sweetener (or bitter, if you like – as the Mayans had it). It can be flavoured too – mint, cinnamon, or ginger all make delicious complements to the chocolate. Some like a Mayan twist, with a bit of chile heat. If you are a coffee junkie, then a mocha combination can offer you a change from your usual cup of joe.

For me, a cup of cocoa is a special bit of winter decadence. It’s as seasonal as iced tea is to summer, and as comforting as a pair of fuzzy socks and a good book. Whether with marshmallows after skating or with whipped cream in a café, or maybe at home with a generous dollop of vanilla ice cream – any way it’s topped, this elixir is unique and memorable. 

Just what is needed on those winter days when one needs a little lift, or a bit of magic. It’s like a ride on the Polar Express, even if it’s past Christmas.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.