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Candy Bar Hot Chocolate
2 egg yolks
2 ounces milk chocolate candy bar with
fine nuts (such as Toblerone)
1 cup milk
Beat the egg yolks in a small bowl; set aside.
Coarsely chop chocolate and place in a 2-cup
microwave-safe glass measuring cup with a spout.
Add the milk. Place the measuring cup, uncovered,
in the microwave. Whisking once or twice,
cook on MEDIUM-HIGH (70 percent power)
until chocolate is melted and well blended,
2 1/2 to 3 minutes. Remove the cup from microwave
and slowly pour chocolate into the reserved egg yolks,
whisking constantly. Return mixture to the measuring
cup and cook in microwave until heated through,
about 1 minute. You may need to rotate the measuring cup
if your microwave doesn’t have a carousel.
Pour into mugs and serve.
Makes 2 servings.
Godiva Frozen Hot Chocolate
4 cups whole milk
12 tablespoons Godiva Classic Milk Chocolate Cocoa *
2 cup heavy whipping cream
2 teaspoons vanilla extract
2 tablespoons granulated sugar
2 tablespoons milk chocolate shavings
* You can also use Dark Chocolate Truffle Cocoa
or Chocolate Mocha Cocoa.
Warm the milk in a small pot over a medium flame.
Stir in the cocoa and whisk constantly.
Do not boil. Remove from the stove and cover with foil.
Let cool for 15 minutes.
Pour the hot cocoa mixture in to ice cube trays
or a metal bowl. Freeze. Remove the chocolaty
mixture from the freezer and allow to soften for
approximately 20 minutes.
Drop the slushy cubes or chunks into a blender.
Pulse intermittently until smooth and slightly icy.
You may have to add a little fresh milk to help
with the process. Immediately pour into a large glass bowl.
Top with fresh whipped cream and milk chocolate shavings.
Sink a straw in for everyone at your table. Sip and enjoy!
Hot Chocolate Marshmallow Peeps®
Using very hot whole milk, add chocolate/cocoa powder
and stir. Sprinkle cinnamon over the top,
then a Marshmallow Peeps® of your choice and
let stand for 1 to 2 minutes.
Hot Chocolate To Die For
2 to 3 ounces milk chocolate
1 teaspoon butter
1/4 teaspoon vanilla extract
1 cup half-and-half or cream
For each cup, in a double boiler combine the chocolate,
butter and vanilla extract. Stir together until completely
melted and smooth. Then add the half-and-half or cream
slowly, incorporating it gradually as it heats, but do not boil.
Serve over a handful of miniature marshmallows garnished
with a dash of nutmeg.
M&M'S Hot Chocolate
1/2 cup M&M's plain chocolate candies
2 cups hot milk
Place candy in blender. Add hot milk. Whir until smooth.
Pour into mugs.
Serves 2.
MAYAN CHOCOLATE
This drink is as close as we can get with modern ingredients
to the Mayan drink (from the movie) Chocolat-
it will cure anything from PMS to heart disease
to a broken heart.
This can be made and then chilled and served cold.
.. but even in 100+ heat..it is sooo good in the morning.
Better than coffee! I used more hot pepper than called for ;-)
1 chile pepper, cut in half, seeds removed
5 cups light cream, or whole milk or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate OR 3 tablets
Mexican chocolate, cut into 2-inch pieces
2 tablespoons granulated sugar or honey or to taste
1 tablespoon almonds or hazelnuts, ground extra fine
Add chile pepper to 2 cups boiling water.
Cook until liquid is reduced to 1 cup. Remove chile pepper;
strain for stray seeds, and set aside.
In a medium-size saucepan, combine cream or milk,
vanilla bean and cinnamon stick. Heat over medium
flame until bubbles appear around the edge.
Reduce heat to low; add chocolate and sugar or honey;
whisk occasionally until chocolate is melted and sugar dissolves.
Turn off heat; remove vanilla bean and cinnamon stick,
stir in ground almonds or hazelnuts.
Add chile pepper infusion, a little at a time, making
sure the flavor isn't too strong. If chocolate is too thick,
thin with a little more milk.
Serves 6.
Mexican Cocoa
This is the traditional accompaniment for sweet tamales.
2 cups milk
3 (1-inch) cinnamon sticks
4 ounces bittersweet chocolate, broken into small pieces
2 tablespoons dark brown sugar
Ground cinnamon (optional)
Heat milk and cinnamon sticks over low heat until steaming.
Do not boil.
Place chocolate and sugar in warm, small bowl.
Discard cinnamon sticks. Pour milk over chocolate
and sugar and let stand 1 minute. Whisk until dissolved.
Serve in mugs with a sprinkling of cinnamon, if desired.
Makes 2 servings.
Real Hot Chocolate
(Warme Chocolade Melk, Le Vrai Chocolat Chaud)
The Belgian people love chocolate as much as the rest of us,
and here is how they like their hot chocolate.
4 cups milk
1 vanilla bean, split lengthwise
6 ounces bittersweet chocolate, preferably
Callebaut brand, chopped into small pieces
Whipped cream, for topping (optional)
Heat the milk and the vanilla bean in a pot over
moderate heat just until bubbles start to form around
the side of the pan. Reduce the heat to low and add
the chocolate, whisking occasionally until melted.
Remove from the heat and remove the vanilla bean.
Just before serving, whisk the milk vigorously to create
foam on the surface.
Serves 4 to 6.
Vanilla Cocoa
1 quart milk
1/3 cup granulated sugar
1/4 cup cocoa
1/4 teaspoon vanilla (or 1/2 teaspoon cinnamon)
Whipped cream for topping
In saucepan, combine sugar and cocoa.
Add a few tablespoons of milk and heat over medium
high heat, stirring constantly. When the sugar, cocoa
and milk have formed a paste, add the remainder
of the milk plus the vanilla extract or cinnamon
and heat until steaming. Pour into mugs, top with
whipped cream and serve immediately.
Yield: 4 servings
Viennese Chocolate
4 ounces semisweet chocolate
1/3 cup granulated sugar
1/3 teaspoon salt
1 1/3 cups boiling water
4 cups scalded milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Melt chocolate in top of a double boiler over hot water.
Stir in sugar and salt and slowly add boiling water,
blending well. Add scalded milk. Simmer the mixture
for a few minutes and then beat with a whisk until frothy.
Add vanilla extract.
Serve chocolate from a heated coffee pot
and use demitasse cups. Pass whipped cream separately.
White Chocolate
3 cups half-and-half, divided (1/4 cup and 2 3/4 cups)
2/3 cup vanilla baking chips
1 cinnamon stick
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Ground cinnamon for garnishing
Place 1/4 cup cream, vanilla chips, cinnamon stick
and nutmeg in saucepan. Stir over low heat until
chips are melted Discard cinnamon stick.
Add remaining cream. Stir until thoroughly heated.
Remove from the heat, Add vanilla and almond extracts.
Pour into 4 cups. Garnish with ground cinnamon.
Grand Marnier Hot Chocolate
1 cup half-and-half
2 cups milk
1/2 cup strained fresh orange juice plus 2 (3-inch) strips
orange zest removed with a vegetable peeler
6 ounces fine-quality bittersweet chocolate, chopped fine, plus,
if desired, grated chocolate for garnish
1/3 cup Grand Marnier, or to taste
Whipped heavy cream for garnish if desired
In a large saucepan, stir together the half-and-half, the milk,
the orange juice, the zest and a pinch of salt and bring
the mixture just to a boil over moderate heat.
In a small heatproof bowl, whisk together
the chopped chocolate and about 2/3 cup of the
hot milk mixture until the mixture is smooth and
whisk the chocolate mixture into the remaining
milk mixture. Simmer the hot chocolate, whisking,
for 2 minutes, discard the zest, and stir in the
Grand Marnier. (For frothy hot chocolate,
in a blender blend the hot chocolate in batches.)
Divide the hot chocolate among heated mugs and
garnish each drink with some of the whipped cream
and grated chocolate.
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