This hot chocolate has a pedigree. It dates from 1632 Italy, where the court cook to Bologna’s ruling family, the Bentivoglio dukes, made it the fashion of the day. Scented with allspice, vanilla and orange, this was the end product of one of Italy’s earliest recipes for making chocolate from the cacao bean. Cook Giuseppe Lamma came up with other flavoring options—pack the chocolate in jasmine flowers for several days before melting it, or stir ground ambergris (a secretion from the intestines of the sperm whale - not at all attractive sounding) into the hot drink.
Amber and jasmine notwithstanding, you can experience the chocolate as the ladies at court like it—hot in winter; iced in summer. What a civilized late-night fix. Too bad they didn’t know about marshmallows back then.
In a 3-quart saucepan combine all ingredients except the chocolate. Bring to a boil, cover, and simmer 2 minutes.
Hot Chocolate Float:Top cups of hot chocolate with big spoonfuls of pistachio or vanilla fudge ice cream. Sprinkle with crushed pistachios.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.