Recipes
Hot cocolat
Hot cocolat
Recipes
Hot cocolat
Ingredients
Garnish:
Preparation
Bring the milk to a simmer in a medium saucepan over medium to medium-high heat. Add the chocolate and cocoa powder. Whisk until the chocolate has melted. Simmer for an additional minute, whisking continuously. Remove from the heat and pour into mugs. Top with dollops of whipped cream or marshmallows, sprinkle with cocoa powder, and serve.
Hot hint: For a festive touch, sprinkle with tinted sugars instead of cocoa. Try spooky orange for Halloween, merry red and green for Christmas, cool blue for Hanukkah, or romantic red for Valentine's Day.
Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- 4 cups 2 per cent or whole milk
- 1 cup chopped milk chocolate
- 2 tablespoons unsweetened cocoa powder
Garnish:
- Whipped cream or marshmallows
- Unsweetened cocoa powder
Preparation
Bring the milk to a simmer in a medium saucepan over medium to medium-high heat. Add the chocolate and cocoa powder. Whisk until the chocolate has melted. Simmer for an additional minute, whisking continuously. Remove from the heat and pour into mugs. Top with dollops of whipped cream or marshmallows, sprinkle with cocoa powder, and serve.
Hot hint: For a festive touch, sprinkle with tinted sugars instead of cocoa. Try spooky orange for Halloween, merry red and green for Christmas, cool blue for Hanukkah, or romantic red for Valentine's Day.
Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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