Hot chocolate and roaring fires are two things that make winter tolerable. An adult may find that those boxes of powdered hot chocolate mix on sale at the local grocer do not hold the same appeal as they once did. Fred Thompson offers 50 grown-up recipes for the real thing in his book, Hot Chocolate.
Classic Hot Chocolate
Hot chocolate made in Europe tends to be darker and richer than the American versions, often made without milk. Those with a lactose intolerance may appreciate chocolate drinks made this way. A candy bar melted with a bit of hot water is all that is necessary. This classic chapter includes an Italian style drink made with orange whipped cream, a vanilla hot chocolate, and a serious version made with three kinds of chocolate.
Hot Chocolate Mixes
Make a batch of hot chocolate mix at home, and those little paper packets will never be purchased again. The flavorings can be controlled this way, and with the addition of a glass Mason jar, gift giving will be chocolaty sweet.
Hot Chocolate With a Twist
There are some unusual recipes included, with something for everyone. Ghirardelli Square incorporates caramel into the chocolate. There is a peanut butter drink and even a way to turn a cup of tea into hot chocolate. It is also possible to make chocolate into breakfast by stirring a pot full of thick chocolate gravy and pouring it over hot biscuits. Who needs a croissant?
Hot Chocolate With Spirit
Thankfully, a chapter is included for booze lovers. There are many ways to warm up a snowy night with the addition of a little brandy, amaretto or rum. A slow cooker recipe is included which is handy for serving a crowd in cold-weather parties.
Summary
Mr. Thompson shows a creative flair in this book of fifty hot chocolate recipes. It is a sweet-tooth inducing inspiration for chocolate lovers who'd like to incorporate their favorite drink into more sophisticated gatherings.
Recipe Excerpt:
Hot Chocolate With Citrus, Cinnamon and Brandy
Serves 8
- 6 cups half-and-half
- One 4-inch cinnamon stick
- Zest of 1 orange
- 1/2 cup firmly packed light brown sugar
- 9 ounces bittersweet chocolate, chopped
- 1/2 cup brandy
- In a large saucepan, combine the half-and-half, cinnamon stick, orange zest, and brown sugar. Place over medium heat and bring to a simmer, stirring constantly. Bring to just under a boil; look for small bubbles on the sides of the pan. Turn off the heat and keep pan warm.
- In a large double boiler over low heat, melt the chocolate, and then strain the half-and-half mixture into it through a fine-mesh sieve. Whisk constantly until the mixture is smooth. Remove from the heat and stir in the brandy. Pour the hot chocolate in to eight mugs and serve immediately.
Author: Fred Thompson
Publisher: Harvard Common Press, 95 pgs., $12.95
ISBN: 978-1-55832-290-5
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