Sunday, January 2, 2011

Christmas Morning Hot Chocolate

Scale the recipe up or down from these amounts:

4 C (1 Quart) Milk
2 t. cornstarch
4T Sugar
4 T Cocoa
Dash of Salt

Pour 1/2 C milk into a small saucepan with the cornstarch, sugar, salt, and cocoa.  Heat until it bubbles and cooks for about 30 seconds while whisking.  Remove from heat and let sit for 2 minutes. 

Add remaining milk and heat to 160° while whisking.  Serve in warmed mugs with whipped cream floating on top.

For the whipped cream, I use a very thick (so thick I have to dig it out of a jar) local dairy cream.  In order to whip it, I mix it half and half with milk.  For a several mugs of hot chocolate, I use:

1/2 C Super Cream
1/2 C Milk
1/2 t. vanilla
2 t. sugar
dash salt (for non-commercial milk)

Whip until soft and spoon over hot chocolate.

This hot chocolate has a nice "mouth feel" and is superior to the hot chocolate I make using chocolate chips.

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