Makes 5 to 6 cups

Washington’s favored breakfast drink, “chocolate cream”, was made with grated chocolate mixed with heated water or milk, sugar and sometimes with brandy or wine. This drink had a thick consistency similar to a syllabub or eggnog.

Historic Recipe:

Take a pt. of cream with a spoonful of chrapt [scraped] chocolate boyle em well together mix with it ye yolks of 2 eggs & thicken & mill it on ye fire thn pour it into yor chocolate cups.

Anonymous C 1700. Unidentified Cookbook. Virginia Historical Society


1 cup water
5 ¼ ounces of semi-sweet chocolate, grated
¾ cup sugar, more as needed
4 cups heavy (whipping) cream


1. In the top of a double boiler, heat the water until very warm. Gradually add the chocolate, stirring constantly until melted. Blend in the sugar, and continue to stir until thoroughly dissolved. Add 1 cup of the cream, and continue to heat, stirring to blend. Stir in additional sugar, if desired.

2. Transfer the chocolate to a large saucepan, and stir in the remaining cream. Whisk over medium heat until scalding (just below the boiling point).

3. Use a chocolate mill, whisk or immersion blender to froth the chocolate cream. Pour into posset or demitasse cups, and spoon the froth on top.

American Heritage Chocolate

Enjoy the flavor and aroma of rich, full bodied and real hot chocolate the way George Washington would have enjoyed it. This all-natural, preservative free product is fashioned from an 18th century recipe using cinnamon, nutmeg and red pepper.

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