Part 3/7:

While Glasse’s first recipe for hot chocolate includes rare ingredients like musk and ambergris—substances not readily available in today’s marketplace—the second recipe combines more accessible items. It calls for a generous measure of Spanish nuts (cocoa beans), sugar, and various spices, including cinnamon and cardamom, creating a rich and inviting preparation.

Despite the simplicity of the recipe, the labor involved in crafting the drink is significant. For instance, the original process requires grinding cacao beans into a fine paste, a task that can be daunting without modern equipment. While many might opt for refined cocoa powder today, the authentic method demands patience, skill, and a touch of creativity, leading to a delightful and lusciously thick hot chocolate.