The 19th-century French novelist breakfasted late, usually on eggs and fruit, accompanied by a cup of cold chocolate. History doesn’t record whether he liked to flavour his chocolate, but other recipes from the time include jasmine, musk, ambergris and vanilla.
Serves one
This is a rich drink, so this recipe makes only enough to fill a double espresso cup. Grate 15-20g of 100% cacao into a small pan, along with 60ml hot water and a teaspoon of sugar (add more to taste). Add a quarter-teaspoon of vanilla extract and a cinnamon stick or pinch of cinnamon (optional). Heat gently, stirring, until the cacao has melted into the water and you are left with a smooth, loose mixture. Serve just as it is (in which case it’s suitable for vegans) or add a tablespoon of whole milk or single cream. Strain out the cinnamon stick and drink hot or cold.
