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Chocolate, chocolate and more chocolate

Photo: insidious_plots on Flickr

ChocolateWhen a fabulous woman and foodie friend of mine, Sue Ann Gleason,  the founder of Chocolate for Breakfast was attending a conference in Portland, I made the trek down to see her.  We spent our day, walking, eating and drinking our way through the city.  One of the wonders this lady introduced me to was Drinking Chocolate, which turned out to be a new found “pleasure”.

Since the days have chilled and January frost has set in, my sweet three come in from the cold with requests for hot chocolate.  I used to use milk, cream, salt, sugar and powdered cocoa. Not anymore….they are in love with the new recipes I have found, they are easy to whip up, you can twist and tweak each recipe, add your own flavors and make it uniquely your own.

Photo: insidious_plots on Flickr

Photo: insidious_plots on Flickr

Food Republic has an excellent recipe with a bit of spice.  Mexican Hot Chocolate~Whole milk, natural unsweetened cocoa powder, salt, red chili powder and finely chopped dark chocolate.  Follow the link and you will find so many other really good recipes.

Drinking Chocolate

  • 6 ounces fine-quality semisweet or bittersweet chocolate, chopped
  • 1/4 cup water, room temperature
  • 3 tablespoons hot water
  • 3 cups hot milk, divided, change qty of milk depending on preferred thickness
  • Sugar to taste Chocolate
  1. In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.
  2. Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream ( if preferred ) in separate bowls; add to taste.
  3. Makes 4 servings.
Photograph: Saveur Magazine

Photograph: Saveur Magazine

Saveur Magazine has a different and  interesting recipe that calls for milk, dried rosebuds or rosewater, saffron threads, cinnamon, penquin chiles, vanilla bean, sugar and bittersweet chocolate ~ Hot Chocolate Agasajo-Style by Maricel Presilla ~ retrieve the full recipe here.

About Basil & Salt Magazine (798 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

5 Comments on Chocolate, chocolate and more chocolate

  1. yummy! Sounds like a perfect day!

  2. And a beautiful day it was!!!!!!!

  3. I’m so greeeeeen!! Ya’ll got to spend time together, hug, meet…oooohhhhhh, what a gift!! I’ll drink plenty of chocolate, too! xo

  4. I’m gonna add some ‘Chocolate Vodka’ to mine!! xo

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