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Toast the Holidays with Chocolate Wine

Learn about this recipe from our historic foodways staff, then try it at home

What better way to celebrate the season than serving two of our favorite things together—chocolate and wine? Try serving this simple yet unexpected combination at your holiday party, or, if you are adventurous, for Christmas Breakfast. The Historic Foodways Staff wishes to thank everyone for your continued support. Thank you and have a wonderful Holiday Season!

18th Century

Take a pint of Sherry, or a Pint and a half of red Port, four Ounces and a half of Chocolate, six Ounces of fine Sugar, and half an Ounce of white Starch or fine Flour; mix, dissolve, and boil all these as before. But, if your Chocolate be with Sugar, take double the Quantity of Chocolate, and half the Quantity of Sugar; and so in all.

—The Cooks and Confectioners Dictionary, John Nott, 1726

21st Century


  • 2 cups of sweet Sherry or Port wine
  • 4 oz unsweetened dark chocolate, grated or broken into small pieces
  • 6 oz white granulated sugar
  • 1 Tbsp flour or corn starch, optional


  1. Grate or break the chocolate into small pieces.
  2. Place chocolate in pot with wine and sugar.
  3. Heat, stirring occasionally, until chocolate and sugar is melted, and the mixture is velvety smoothed.
  4. Pour into glasses and serve, hot or cold.

*You may use American Heritage Drink Mix as your chocolate for this recipe. As it is already sweetened, please start by adding only 3 oz. of sugar and then add more accordingly if needed to suit your taste.

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