Posted by: njbrown | December 30, 2011

Spiced Hot Chocolate


Spiced Hot Chocolate

Snow has come, and sitting in front of the fire at the end of the day with a mug of hot chocolate represents to me the best of being cozy and warm.  In thinking about blogging hot chocolate, I began to wonder what spiced hot chocolate might taste like, and a few clicks of the mouse brought several recipes.  Having tried a couple, the one below is the one I like best and it combines the best of the other recipes.  It incorporates using real bittersweet chocolate (as advised by Jacques Torres) with spices associated with Mexican chocolate – cinnamon and chili.  I found Jacques’ proportions of two ounces of chocolate per cup of hot chocolate to make it too thick, so this recipe calls for one and one-half ounces.  The slight reduction in chocolate leaves it decadent, but less mousse-like.

This hot chocolate is nothing like what your mother made you when you were a child.  I hope you’ll enjoy it.

Spiced Hot Chocolate

(Makes 2 cups)

Ingredients:

  • 2 cups milk
  • 3 oz. Bittersweet chocolate melted
  • 1 teaspoon instant coffee dissolved in 1 T. hot water
  • 2 T. sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Pinch chili powder
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 1/2 cup heavy cream – whipped with confectioner’s sugar to taste
  • Sprinkle of cinnamon for garnish

Directions:

  1. Heat milk but do not let it boil.
  2. Add rest of ingredients.  Wisk to combine well.
  3. Garnish with whipped cream and cinnamon.
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Responses

  1. This sure does sound much better than Swiss Miss! I love the combination of chocolate, coffee and cinnamon. This is my kind of drink on a cold and snowy day. Love your bloggin’


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