Here is a somewhat-adapted 17th-century English recipe for drinking chocolate (the original version would have started by grinding the cocoa beans)
½ kilo of the purest dark chocolate you can get
2 grams ground chill
8 grams ground aniseed
15 grams ground cinnamon
50 ground almond
50 ground hazelnuts
Up to 200 grams sugar, according to your taste and the sweetness of your chocolate.
(If you happen to keep a vanilla pod in a jar of sugar, some of the sugar you use can come from that jar. Not all, though; that would be too much vanilla altogether.)
Melt the chocolate in a bain-marie and add all the other ingredients, mixing well. Pour into bun tins or whatever small moulds you have and leave to cool. Store in a cool place.
To make up your drink, put one or more cakes of chocolate in a warmed coffee pot, pour over boiling water and whisk vigorously till the chocolate is not only fully dissolved but frothy. (The Aztecs considered the froth the best part of chocolate, and poured it back and forth between different vessels from a height to get it frothy; early modern Europeans liked their chocolate frothy also, and 17th and 18th-century European coffee pots had an integral whisk to get it that way.) Serve in small porcelain cups, with a glass of cold water on the side.
Made with chocolate of 80% cocoa content or above, this drink is a real stimulant, even to hardened 21st-century caffeine consumers; it must have been even more strikingly so in the 17th century. The fat from the ground nuts is an alternative to milk, but adds an extra range of flavours as well.
Anybody really interested in chcocolate, its origins and history should check out The True History of Chocolate
by Sophie D. Coe & Michael D. Coe. Cracking good book.
[Link reduced in size to eliminate horizontal scrolling--dw]