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Hot chocolate
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| Artist: |
_ |
| Categories: |
Beverages, Chocolate |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| pint | Milk | | 3
| oz | Imported chocolate (milk | | | -chocolate or semi-sweet) |
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Procedures:
| 1 | Pour ?cup of the milk into a small, thick-bottomed pot. | | 2 | Break the chocolate into small bits and add to the milk in the pot. | | 3 | Over very low heat, let the chocolate melt, then pour in the rest of the milk, bit by bit, whisking well with each addition. | | 4 | When the chocolate is melted and the milk faintly steaming, remove from the heat, beat vigorously with a whisk until frothy, and serve. | | 5 | Variations: a small amount of chocolate-based liqueur, such as cheri-suisse, vandermint, or droste bittersweet is liked by some. | | 6 | Of course, unsweetened baking chocolate can be used instead. | | 7 | Use the same proportion: 1 ?oz. chocolate per cup of milk and sweeten to taste |
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