18th Century Spiced Hot Chocolate 

That's so sweet - in a few ways!

Sir Henry Tate (the guy that established the Tate Gallery) made his fortune introducing cubed suger to Britain.

reading "sugar cone" i sitll want Max to make Feuerzangenbowle at some point.

@@undertakernumberone1Feuerzangenbowle is delicious and not to difficult to prepare, and I would like to encourage you to treat yourself and try it out. There are many safe and easy recipes available, and it is fun to make! [If you can obtain the *metal "half-pipe"* (or a similar heat-resistant gadget with slits for the liquefied sugar to drip through) to put the burning *sugar cone* on, you only need additionally - a *pot* fitting the size of it, where you prepare a mulled wine in, - *ingredients* according to your *recipe* (usually any red wine, some citrus juices, and spices like those used in gingerbread) - *long matches*, - a *spirit* of (I think this is the correct expression) sufficient "proof" to douse the sugar cone in and set fire to (often a simple *rum of 42vol%* does it, but you can go for the Austrian Stroh-Rum with 80vol% alcohol content to be on the safe side - in any case, please do not ignite anything under your kitchen ventilator!!!), - and *guests happy to join the adventure* -> good to go! It is magical to dim the lights, watch the sugar burn with blue flames, little glowing drops falling into the hot mulled wine underneath, and after that comes the surprise of the unique taste! I really would recommend to invite some people to join in, because Feuerzangenbowle is best made and consumed freshly in my opinion, and it can be a bit much to knock back for a small congregation ;-) . One sugar cone is - in my experience - sufficient for 1,5 to 2,5 liters of wine, and IMO it should be entirely burned in one go, also due to safety reasons. Traditionally the movie from the 1930s or 1940s "Die Feuerzangenbowle", starring Heinz Rühmann, can be watched at the same time for an immersive experience!] Have a happy time, even if you decide against trying it in the near future :-)))

reminds me of the story behind the invention of bandaids, as the inventor wanted to make a more convenient bandage for his wife after she'd cut herself in the kitchen I do believe

I love you.

Thank you, vanilla beans are a luxury, and that is a great way to get your money's worth!

I make extract, then drain out the beans if I don’t plan to use them again, dry them and make vanilla sugar with them. And I store my unused vanilla beans in the vanilla sugar jar too. If I have a big bundle of beans then I just store them in a jar with fresh sugar and by the time I’m done with that batch of beans, the sugar in the jar is also strong vanilla sugar. You can also grind the used beans into vanilla paste. I get the most mileage I can think of out of my vanilla beans.

Tysm❤

Just screenshot this. What great ideas! Thanks!

Yup! And it’s also added in champurrado which is a thick hot chocolate 😋

We call it panela in Colombia, and I agree. It is great

@@LillaIgelkotten How interesting! In Mexico, panela is a very fresh, soft cheese that is mild, slightly salty, and delicious!

It’s the secret to why Mexican products made with sugar tastes so much better than the same product in another country ! Like Coca-Cola for example

this is literally not true lol we have that in lots of countries and the shape doesnt affect the flavor that much other than making it more concentrated@@sierrab5010

❤ dark chocolate coated candied ginger.

I will be trying that!

Mmm, I love dark chocolate covered candied ginger! 😋

Or use pasilla chilies, which have a more darker, fruitier flavor akin to less sweet raisins than actually spicy.

Ginger is also an anti-inflammatory super food

That’s crazy too 😂

Kim Chi must've ghostwrote it

3:50am here in Aus and I'm laughing ... thanks for that!!

life, liberty, and the parfait of hapiness

Thought the draft which established the Bill of Rights started off with "Congrels of the United States..."

Much better too, without the bitter aftertaste vanilla sugar tends to have.

Smart!

Hi, I often toast vanilla pods in a hot oven (using the heat after baking or cooking something else), break them in pieces, and fill those into a small spice mill -> no need to squish the seeds out and create a mess (my usual method at least *shame*). Simply grind the desired amount into or over dishes/ beverages you want to become vanilla flavoured. I forgot from which vlog I stole the idea, but I did not need to buy vanilla sugar for since about eight years now, as it is in my experience easier and cheaper to use this procedure. I also simply do not like the aftertaste of the artificial vanilla flavoured sugar too much, and prefer the genuine pods. As vanilla prices went through the roof in the last five years, opening opportunities for tampering with the product to economise, I find it easier to keep track of, and choose my preferred level of product quality - but that's just me ;-))) Good day to all!

I say the best is to put it in a Mason jar full of bourbon or tequila. Makes an excellent vanilla extract. You can use vodka if you want, but you might as well just buy vanilla extract from the store, if you do that.

@@scienceguy8Great idea, but not always the liquid form is suitable for a recipe, and I also find a small amount of dried pods easier to store (I already have too many jars full of raisins or berries in rum, please don't tell Cpt. J. Sparrow ;-) ). Vanilla tequila is wicked, before you know it you are in for the mostest bestest hangover of your life, so moderation is recommended! One could even recreate a quasi-Aztec potion with tequila, cocoa nibs, vanilla, and chili peppers - to use only for ceremonial purposes, of course *polishing my halo grinning piously*. [On a side note, please wish me luck, as I am about to try and cook a marmalade featuring Cedro citron, bergamots, and organic lemons, but can not yet muster the courage to face the amount of work involved! It is easier to conjure up boozy elixirs.]

My grandfather called milk, sweet milk & sour milk.

It was likely called morning milk because that's when the milk has the most cream in it. My grandma grew up on a farm and it was her job to collect some of the morning milk after the cows had been milked and bring it to her mum. It was still warm and she told me how she used to eat the frothy cream on top on her way back to the cottage lol.

Yes! It’s called “Thorn” and appears in older Teutonic languages (the Germanic-Scandinavian family of languages). It symbolises the sound ‘th’ (in its voiced fricative form, I think (so more ‘thee’ than ‘thing’), but I might be wrong with that detail).

The letter in question is called 'thorn', and it is part of the runic alphabet brought to England by the vikings.

Þe olde The letter is thorn or þorn (Þ, þ) I really wish English would reintroduce eth (Ð, ð) and thorn and get rid of the th-digraph.

The 'e' at the end of 'olde' died out as a common pronunciation in the early 16th century, I think. Words that came into the Irish (Gaelic) language at around that time preserved the 'e' sound; siopa (Gaelic)- shoppe (Eng.), cota (Gaelic) - coate (Eng.).

@@kimvibk9242 The English had thorn in their alphabet long before the viking age. The Anglo-Saxon (and Frisian) runic alphabet (The fuþorc), was in use when they lived in Denmark and northern Germany.

This just made me chuckle and appreciate Shakespeare even more 😂

Yeah, I remember when studying Hamlet, that when Rosencrantz and Guildenstern refer to themselves as the king's "privates", the teacher pointed out that no, this was _not_ simply an unfortunate accidental turn of phrase; this was a joke specifically aimed to get a laugh from the Elizabethan equivalent of the peanut gallery. And that was just one of several examples he pointed out throughout the play. I would not put it past old Billy to have specifically written that line with the confusion between the lowercase "f" and the long "s" in mind.

Sounds amazing!

oh, yes, there are teas that you can purchase that uses this method, from Yogi tea.

sadly the conches (or also sometimes known as wet mills or chocolate mills) are very, very, very expensive

if you go find How To Cook That on youtube anne reardon does a very good explanation on the entire chocolate making process, including using the proper machine, she seems to have an addiction to chocolate lol

@@goldensunrayspone if you're referring to the video where she explains why artisanal chocolate tastes better than factory made chocolate, I've already seen it. It's a very in-depth analysis of the process that I hadn't thought about. I already knew about the chocolate making process because my country grows cacao, so I wasn't too much in the dark about it. Also, who in their right mind wouldn't be obsessed with chocolate? Remember that its scientific name, Theobroma, literally means food of the gods in Greek.

@@CalebCalixFernandez I grew up near a kid who had a very unfortunate chocolate allergy.

@@TheoRae8289 well, that's a very unfortunate situation indeed. Poor kid wasn't, well, isn't able to enjoy one of the greatest food the New World has.

ye olde food blogger talking about their life story for 20 paragraphs before getting to the instructions.

@@Starmongoose "Godammit, Melville!"

As opposed to the ones that give you a list and tell you to cook until done like that previous recipe that didn't get into your version.

​@@prophet3091A lot of it was due to protectionism, or rather that there was no point writing detailed recipes for amateurs. They were more used as aides memoir for people already extensively educated in the materials they were working with, hence "take a goodly amount of flesshe and broil until it be done"

@@prophet3091I got the impression somewhere that that was due to the variable freshness of ingredients like herbs and spices, particularly seasonal ingredients. We all know the vast difference in dried or fresh herbs, which distinction is seldom made in old recipes, hence “to taste”. And that’s for ingredients that still exist in commercially available qualities- bought a bottle of garum lately? What exact flavor contribution did (that extinct Roman herb I can’t remember the name of) make to dishes? It doesn’t help that many of these recipes are for dishes that have gone so far out of fashion that no living person knows what they’re supposed to taste like and can only guess from the recipe, or from descriptions from persons living at the time. Of course the person writing the recipe knew but how do you write that down in anything but generic ways?

The best ones in Spain are the same, but yea, some places do the watered down thing.

I think to get something like that, you'd need to melt down baker's chocolate in your milk, instead of powder cocoa. Cocoa powder had been extracted of all the cocoa butter, to preserve its shelf life, but it's the butter that gives this very rich and dense texture, and it's kept in baker's chocolate ^^

@@krankarvolund7771 25 gr of powder + 125ml of milk for every person. Simmer it while stirring with a wooden spoon until it boils. Keep stirring for a couple of minutes.

@@krankarvolund7771 There are even specific chocolate tablets for making "chocolate a la taza", cups of chocolate. But yea, baker's chocolate works too.

I really like chocolate pots de crème, though they are served chilled. But it provides a super silky smooth chocolate custard experience, and with some whipped cream on top… move over hot chocolate. lol But I’d love to try what you’re talking about as a hot addition to my chocolate repertoire. It just reminded me I haven’t made pots de crème in a while. So thank you for that!

There is a similar recipe in the Philippines also called "champorado", but some ingredients I suppose are changed

You can also make it with maizena too, or cornstarch as it's called in English. Basically any corn stuff that makes it thicker and tastier, the kind of drink that gives you a nice warm hug on the way down.

Glad you like it.

in my view, you have the opposite of a problem :)

I'm fine with my cheap beaver butt vanilla.

I once drank too much cacao powder and it made my heart feel really weird. Its definitely a stimulant. Has a different feeling than coffee. Has a bit more of a body load and fullness in my experience.

Ceremonial beakers that once held cacao were found at Chaco Canyon NM. Very far from its source. Chaco was a trading center of the Ancestral Pueblans.

You can get this feeling today also by drinking very small cups of very concentrated tea from the same set of leaves - in Mandarin it is "cha qi" or tea energy, and every tea has a different one

The concept of cacao being the “food of the gods “ is the source of the taxonomic name “theobroma cacao”. The active ingredient, then, is called theobromine, which confuses many as it contains no bromine. 😮

@@thomasbeach905 Indeed! To add, "theo" would mean "deity", and "broma" is "fruit", both in Latin. And if you think back to every ancient drink around the world that isn't booze or vinegar (fermented honey, grains, fruits or tubers/roots), most of them contain caffeine, theobromine and/or theophylline. Cola, yerba mate, tea, coffee, cacao, all dating 2000 years or more in the past, from every corner of the planet. Humans LOVE that energy zest. No joke, our species are powered by alcohol and energy drinks.

Just boughtt a giant granite Metate, very smooth interior I think it’ll work great for grinding cacao Nibs Probably still need to be a masochist to do it

😂

guy probably couldn't shit for a month after that.

LOL

he pink musk ones are the original. and the best

Yep loved these growing up

I hate that a lot of these "old fashioned" sweets disappear. My favourite that is hard to get and bloody expensive is Parma violet fondant in dark chocolate ❤️ Or as described by Fortnum and Masons where you can still buy them loose.... Parma violets ENROBED in chocolate...🤣🤣🤣🤣🤣

i found musk flavoured food flavouring (in Australia) made by "Queen" food colouring brand. I didn't know it was such a rare flavour!

And this was a practice which was adopted into English thanks to Greek, where a medial sigma is written differently from a final sigma. The Greek final sigma looks very similar to the modern Roman 's', but is written with a descender below the line rather than on the line. The usage was more formal in Elizabethan English onwards than it was in Old English. (Apologies if I've used unclear terminology here -- I remember this mostly from a passing introduction to typography that I received back in the late 1980s.)

Hebrew does the same thing, for example the letter Nun looks like a straight bracket: "]" but at the end of a word it becomes a line, "|". The letter is called "Nun sofit" when at the end of the word.

And the German ß is actually a ligature between a long and regular s

@@mimsredjelly it doesn't really effect how long the s sound is, mostly it actually modifies the vowel that comes before.

​@@mimsredjelly Long s and z.

Sounds divine!!

This! I had hot chocolate very similar to this when I was in the Canary Islands a few years ago. It was delightful.

Churros and chocolate were my principal food while visiting Barcelona and Madrid, honestly I didn't needed much more food after that during the day.

American hot chocolate *IS* too sweet. Chocolate is best, IMHO, when you can taste the bitter of the chocolate along with the sweet.

Just how he described the recipe he made in the video!

And there is singing while it burns! At least in the Hungarian students traditions, which were taken from the German ones

I'm guessing that's where they learned it from when filming "From Hell" and had Johnny Depp doing it with Absinthe. Now, idiots around the world think that's how you drink Absinthe.

_That_ sounds like fun!

That'll be a fine recipe 😊

Feuerzange is delicious! I always go get it at weinachtsmarkte

Has anyone else just eaten one of those like a Hershey bar, or is it just me 😅

Man that must be hard to find

@@rizkiramadhan9266 not in Southern Colorado, where I live

My bestie likes to buy the solid disk drinking chocolate from a Mexican company named Abuelita that started up the late 30s. I not overly fond of it, and I wonder if tasted better before it was sold to Nestlé?

@@rizkiramadhan9266 You can look for Ibarra or Abuelita. They're both disks meant to make hot chocolate.

Yeah, ITS adorable

more fun fact: the Germans literally call this letter "s-z"

@@phileas007 *some Germans, not all of them

In Old English it is written: "hlafdige," for example, meaning, "lady." The printed character shifted when the printers were developing new letters in the Middle English period. The final shift occurred during the Early Modern. Shakespeare is considered Early Modern. The pronunciation is not as sharp as the American, "f" and no hard, "Ha," but a softer, "lav-dee."

@@katherinewilson1853 and what does that have to do with the "long s"? We are not talking about any actual "f" here!

@@m.h.6470 It's part of its English history in the character's history in Old English, which is different than the German history. The fascinating history of OE is intricate. en.wikipedia.org/wiki/Old_English

Tinning would also be an option wouldn't it?

That would be wonderful! It's gorgeous and in otherwise good shape, it deserves to be used!

Re-tinning the inside is a skilled but not difficult job. I'm sure that somewhere in the continental US there is is a tinner. Or Max can wait until he's next in the UK...

Honestly, I'm just filling it with vinegar (which is just a mild acid) for 12-24 hours would probably clean it right up.

I know!! I sincerely wanted to call him up and say 'do it!' That's a charming little pot and deserves to be renewed and used again!

Do you know if you can order it online ? A friend brought some chocolate back for me but didn't remember the vendor he got it from. I'm just wondering if anyone knows how to purchase some of that lovely stuff.

​@@cyrena65There is a pretty famous brand called "abuelita" chocolate that comes in tablets you dissolve in hot milk or water. It's a Mexican brand that is pretty common in the US.

@@Little1Ela yes!

​@@Little1Ela Abuelita not a Mexican brand. It's owned by nestle. One Mexican brand that is common in the USA is Ibarra.

@@Yessica13 there is actually a lawsuit from nestle because it is a product that was only offered for Mexican markets. This product has been around for ages in Mexico. It was made in Toluca Mexico and has just recently been available in US. It is traditionally a Mexican product.

That does sort of sound like it was baking chocolate. Then again, maybe some countries sell chocolate of such a consistency as sweets.

@@patron8597 I've ate baking chocolate, it's hard but not gnawing like a dog hard XD

Was it in a disk shape? It indeed sounds like chocolate designed for hot chocolate. A couple brands that make it this way which are super common are Ibarra and Abulita (Abulita being owned by nestle).

Most likely, it was the chocolate we use to make hot chocolate for churros. When I was little, I used to pretend I was a little mouse because yes, you have to gnawing at it to be able to eat it. If you cook it with milk, the result is really similar to Max’s hot chocolate: thick and rich. And most of the times, they already have the cinnamon and/or vanilla already infused. So same recipe, but easier and quicker to do.

😂

Hopefully not spitting the chocolate. It does make a mess.

Maybe I'll actually like cartoo cardamom in this 😂 Isn't chai Indian tho?

​@@StonedtotheBones13yeah, but since there IS No tea in IT IT IS Not a chai

@@StonedtotheBones13 Chai is a Hindu word in origin, but each country around the ancient trade routes had their own version of it.

I'm from Macedonia, but I always figured salep was a Turkish drink in origin. Agreed that it's delicious even though I've only ever had the instant salep from packages

@@kjarakravik4837 I never knew it other than from what my Yia-yia made! Seems like this would be a perfect topic for our host Mr. Miller to search out for us - plus, it's so good, why not have some to drink, too!!!

Dang, I was hopeful that doing it in my food processor would be faster. Thanks for reporting in

I'm surprised it's possible that fast at all, chocolate is usually left in huge grinders for hours or days by modern manufacturers.

@@molivah When I tried it in my food processor after the Aztec chocolate video, it took about an hour and I'm not sure I really got it properly liquid. Admittedly it was a food processor, not a blender... some blenders can be quite powerful. But yeah, I was concerned about the motor overheating and had to turn it off several times to give it a break.

Good to know about the food processor too. I was wondering about that. Thanks!!!

Ann Reardon showed how cocoa beans liquify in a grinder- and the grinder takes hours to work. I pity any poor food processor set to the task!

Shakespeare wasn't writing for the page (and even with the s, the song is pretty lascivious). But I warrant there were some juvenile pressmen who got a laugh whilst setting type (they didn't call 'em printer's devils for nothing).

I was about to make the very same suggestion😅 It´s also great for baking!

Oooh yum! 🤤

I was about to mention this! It's funny going out at 8am on a weekend in Madrid because the majority of foot traffic is people walking back home from the train station after a night of partying instead of going towards the station to go somewhere

I've never wanted to go to Spain, but now I want to try those XD In France, we only sell Churros in fairs or in christmas markets and tehy're served with sugar or nutella ^^

Yes, I would love to know the history behind this! Do it, Max!

@@AwesomizedArmadilloEven better, for those of us who didn’t party all night, is churros y cafe, grabbed at any little bar on the way to work. ¡Viva España!

I'm gonna have to check it out, sounds right up our alley

And in parts of Wisconsin. There's a store near my Grandmother where they sell cone sugar for mulled wine. But then again, Wisconsin has a huge German and Polish population.

The monastery reports in some cases crack me up.

One of my favorite films!

SOMEONE SPOTTED IT i was waiting for someone to notice the pokeplush!

I don't know why but that Clodsire plushie looks so cursed to me 😅😅😅 They did him dirty 😢😢😢

Mild reference to the ambergris from the first recipe?

@@ladybirdgirl88 Looks like one of the recent crane game prize Clodsires from Japan.

I’m from Phoenix!

@@TastingHistory Wow, two things! We are neighbors, annnd, I got a reply from @Tasting History with Max Miller - what a thrill!

Yes! This is available even at Walmart. The aroma is heavenly.

That sounds magnificent

That's how drinking chocolate is sold in Norwegian stores. It's really good. Just break off a piece and melt in in hot milk. ❤

Sugar cones were a staple where I live until about 10 years ago. They're still common enough.

We have a chocolatier in my city that also still sells hot chocolate made in this manner. It's soooooo good!

As far as I know besides some processing difference that may affect the taste, nibs still contain cocoa butter while the powder does not contain cocoa butter. They are not the same.

@@brunodonzelli7912it's not cocoa powder it is pulverized cacao nibs.

​@@trenlinyour comment says "cacao powder" so don't be surprised when people think you are talking about cacao powder and not crushed nibs.

@@DH-xw6jpso anyway, I buy pulverized cacao nibs in the superfood section of a grocery store.

Also, there are Indian (From India between Europe and China) stone grinders, who's entire purpose is to slowly grind spices into pastes. This same device can be used for cacao nibs. Even though it's not cheap enough for anyone to buy- I'd like Max to show it off and maybe it'll get popular enough to be more mass produced and more affordable.

🤤 Another reason to keep chips/chunks on hand

I'm missing some agua de panela con limón.

Max, another wonderful episode. I've been watching since mid 2020. A Colombian panela block is a block of unrefined sugar and it's color is sort of an orange-ish tan. To make Colombian style chocolate, you boil the unrefined panela in water and then the chocolate tablet (some of which already have granulated sugar in them) in the panela solution. In the US if you cannot find panela or a Colombian brand of chocolate tablets you can borrow some Mexican ingredients, instead of panela you can use piloncillo (unrefined sugar) and for the chocolate bar you can use Ibarra or La Abuelita, two brands found in everyday supermarkets. I also like Mexican champurrado. I made some Mexican chocolate during the holidays- we don't have a lot of shops with Colombian ingredients in the US Pacific Northwest. I have been interested in the manufacture of chocolate since high school when we had to read a short passage from colonial-era Mexico in making the chocolate bars and they mentioned also using red wine in addition to cinnamon and warming spices so I watched with interest both chocolate episodes. Maybe I'll also try the European-style chocolate some have commented on and melt some baking chocolate and then add the spices. Churros with chocolate sounds wonderful.