We’ve gotten a wee bit more than the less-than-1-inch of snow predicted for today.
It’s cold and gray and snowy today … all day. The perfect kind of day for staying in, snuggling with the dogs, and drinking hot cocoa! Here’s hoping that yours is a lovely one!
In case you missed these recipes before, here are a few cocoa posts:
Candy Cane Hot Chocolate (I actually still have a few of those marshmallow snowmen! Big grin!)
When shopping recently, I found these Snowman Marshmallows and could’t wait to make a special hot chocolate to go with them. For this recipe I used Ghirardelli Bittersweet Chocolate, Hershey’s Chocolate Mint Candy Canes and Peeps Marshmallows. “Hmmm, yum!” My company and I enjoyed our hot chocolate and cookies.
Candy Cane Hot Chocolate
Makes 3 servings
4.5 oz. bittersweet chocolate, broken into pieces
1/4 c. candy cane pieces (about 3 candy canes broken into pieces)
12 oz. boiling water
4 oz. half and half
whipped cream for garnish
shaved chocolate for garnish
whole candy canes for garnish
marshmallows for garnish, optional
Place chocolate and candy cane pieces in a small non-stick pan. Pour boiling water over chocolate and candy canes. Stir. Turn low heat on under pan. Whisk chocolate mixture until smooth. Whisk in half-and-half and continue to heat mixture until hot, but not boiling. Meanwhile, assemble ingredients for garnishing. Carefully ladle into serving cups and garnish. Serve immediately. Enjoy!
Related Recipes:
Spiced Mexican Wedding Cookies
Have a great day!
The other day I was reading J. A. Brillat-Savarin’s The Physiology of Taste and his discussion of chocolate gave me the greatest craving for a rich cup of chocolat chaud. As we have been experiencing cool weather here in Manhattan, Kansas the past few days, the timing was perfect; but, of course, being Kansas, the weather is supposed back up into the 80’s by mid-week. That’s how it goes here. I hope that you are having a lovely autumn! Enjoy the recipe!
Chocolat Chaud
6 oz. best-quality bittersweet chocolate, chopped
1/4 c. boiling water
about 2 c. warm milk
cinnamon sticks for garnish
optional other ingredients & garnishes: brown sugar, Chantilly Cream, cinnamon sugar, chocolate curls
Directions:
1. Place chocolate in a 2-qt. sauce pan over low heat. Pour boiling water over chocolate. Stir until smooth.
2. Gradually stir in 2 c. of the warm milk. Taste. If the flavor is too strong for you, stir in more milk to taste. If desired, stir in a bit of brown sugar.
3. Once you have reached the desired flavor, continue stirring until smooth and hot – but not boiling.
4. If you have an immersion blender, whip the hot chocolate until frothy. Ladle into warmed serving cups. Garnish each with a cinnamon stick. If desired, top with Chantilly cream, cinnamon sugar and/or chocolate curls. Bon appétit!
Note: As with just about anything you make, the are a number of ways to make chocolat chaud. Some recipes omit the hot water. You can use more or less milk if you desire. (About 2 cups of milk is the minimum that I like to use without having to sweeten the beverage.) If you have the patience to wait, after you have warmed the hot chocolate mixture and balanced the flavors, remove it from the heat, transfer to a glass container and allow it to sit for several hours in order to thicken. Return chocolate to clean saucepan, then gently warm mixture and continue with step 4.
Sitting by the fire on a chilly evening with a good book, homemade cookies and a cup of hot cocoa – don’t forget the whipped cream and cinnamon sugar.
A Taste of Morning 