Cold Weather, Hot Cocoa | Rock Candy

Cold Weather, Hot Cocoa

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With winter's chilly wind starting to blow, it's time to pull out the hot cocoa.  Some folks settle for powder; others add in marshmallows or cream.  Still others make theirs from scratch, or add an alcoholic component.

A couple of chocolate afficianadoes add a kick of spice to their cups.  Leif Hassell goes for a Mexican version of the warmth bringer:

"Mexican Chocolate (made with cinnamon, vanilla, and raw sugar), heavy cream.  Melt in double boiler till chocolate is dissolved. Top with whipped cream and a sprinkle of cinnamon.  The bomb." Kristina Bosch also likes to kick up the heat: "Hot milk (not boiling) with cocoa powder, a touch of chili powder or cinnamon, a dash of homemade espresso, and hand-whipped cream (not too much) with a sprinkle of baker's sugar on the top." At Chez Robinson, the hubster tends to add in a shot of milk to one of the higher grade powders, such as Land O'Lakes or Godiva.  When I am in the mood, the double boiler comes out with some 65% bittersweet chocolate and heavy cream, melted together and then blended with whole milk until the right consistancy is reached. How do you do your cocoa?  Share your thoughts and comments.

From the ArkTimes store

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