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Chocolate cup and saucer
(c. 1775)
Medium
porcelain (hard-paste)
Measurements
7.5 × 14.3 cm diameter (overall)
Credit Line
National Gallery of Victoria, Melbourne
Patricia Begg OAM Bequest, 2024
© Public Domain
Gallery location
17th & 18th Century Decorative Arts & Paintings Gallery
Level 2, NGV International
About this work
Eighteenth-century hot chocolate was more bitter than today’s sweet drink, but still rich and pleasant-tasting. It was made by boiling combinations of cinnamon, sugar, vanilla, honey, chilli, rosewater, pepper, jasmine and ambergris in an equal mix of water and milk before leaving the concoction to infuse. The liquid was then strained and ground cocoa nibs were whisked into it until a froth was created on the top.
Artwork Details
Place/s of Execution
Bristol, England
Accession Number
2024.285.a-b
Department
International Decorative Arts