Hot Chocolate
I caught a piece on Food Network this morning from Nigella Feasts. She was making hot cocoa. There are so many ways to make this. And I’m always willing to try a new twist; even in the summer.
Her recipe used several ingredients, none of which, I have combined quite like hers.
- Honey
- Light brown sugar
- Cinnamon Stick
- Whole milk
- 1/2 Valrhona bar
- Vanilla Extract
- Splash of Rum
She wisked it all up, removed the cinnamon, and that was that. I will try something like this (and even, combined, when cooled, with ice in the blender, might be good), but I’d have a few suggestions if you enjoy this treat often.
First, combine the light brown sugar, with 3 cinnamon sticks, and 1-2 spent vanilla beans, in a plastic container. Shake/mix the container once a week. I’d do this to flavor my sugar, so I don’t have to add sticks/vanilla each time.
Second, I’ve used whole milk, but half-and-half is even richer. You decide.
Third, some call for layers of chocolate flavor. I typically try some powered cocoa with the chocolate bar.
Fourth, some prefer a more “mocha” flavor. This is cocoa with the addition of coffee. To get this, you have a variety of sources, from powered espresso, to regular coffee, to Kahlúa. You could change Nigella’s recipe with a nip of the coffee liqueur instead of rum; or even, make cinnamon coffee and add some of that.
I long to taste the thick, rich hot cocoa they served in the chocolate shop in the hit-movie, Chocolat. That’s why I’ve tried the thicker, richer half-and-half.
I hope this post encourages you to experiment with your own Ultimate Hot-Chocolate recipes.