Monday, November 20, 2006

The Wedding Frenzy: the Best Hot Cocoa Ever

A total and complete winner. I'd serve this any winter day. For this recipe we used a good quality El Rey Venezuelan chocolate which melts very easily. We didn't add any sugar, but rather allowed the guests to put in however much they wanted when they served themselves. Amounts in parentheses are how much we used for making this recipe for fifty people.

Rich Hot Cocoa

1/2 lb (1.5 lbs) bittersweet (70% cacao) chocolate, chopped
pinch (1 teaspoon) salt
dash (2 teaspoons) cinnamon or cardamom or nutmeg, crushed toasted coriander (optional)
2 1/2 cups (1 quart) boiling water
8 cups (1 1/2 gallons) hot milk

Get the water boiling and then stir in the chopped chocolate and salt to form a syrup. At the same time heat the milk.

Mix milk with syrup and add vanilla extract.

We served it with sugar, cinnamon, nutmeg, mini marshmallows and whipped cream which the guests could add at their option.

Back to the Wedding Menu.

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