Toast the Holidays With Chocolate Wine!

chocolate wineWhat 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

To Make Wine Chocolate

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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6 Responses to “Toast the Holidays With Chocolate Wine!”

  1. January 7th, 2016

    This is really fascinating, You’re a very skilled blogger.
    I have joined your feed and look forward to in quest of extra of your wonderful
    post. Additionally, I’ve shared your web site in my social networks

    • January 11th, 2016

      kcosta says:

      Thank you for your kind words! We here at Historic Foodways enjoy writing the blogs for folks like you to enjoy and share. Thanks for getting the word out about our blog and your continued support.

      Kimberly Costa
      Historic Foodways

  2. January 8th, 2016

    Robyn says:

    I made this from another recipe (I think from the head chef at Windsor Castle) and it was remarkable good.

    • January 11th, 2016

      kcosta says:

      I am so glad that you tried it and enjoyed it. It is one of my favorite things to make for the holidays.

      Thank you for your comment,

      Kimberly Costa
      Historic Foodways

  3. December 2nd, 2016

    John D says:

    Would a ruby port work better than a tawny? Do you have any specific (readily available) ports or sherries you would recommend?

    • December 6th, 2016

      kcosta says:

      Hello John. Either would be just fine since you can adjust the sugar to your taste. For example, tawny tends to be a little dryer than the ruby. Try adding four tablespoons and then mix, let it set for a few minutes, then adjust the sugar to your taste. Enjoy!

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