Chocolate, chocolate and more chocolate
When 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.
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.
- 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
- In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.
- 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.
- Makes 4 servings.
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.