Thursday, February 26, 2015
MAKE LUSCIOUS,VELVETY DRINKING CHOCOLATE WITH THIS HOMEMADE MIX
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In 2010, I wrote a blog post about a new (to me) discovery-- drinking chocolate.
"Technically speaking, hot cocoa and hot chocolate are two very different beverages. Hot cocoa comes from a powder, while hot chocolate is (once again, technically speaking) what many call "drinking chocolate" or "sipping chocolate" - it's made from chopped bits of chocolate or small chocolate pellets that are melted (slowly and painstakingly) and then blended with milk, cream and/or water. True hot chocolate tends to be much denser and richer than its powdery relative.
Interestingly enough, some Americans are repulsed by this more European beverage because it is so rich. However, I think this has more to do with American ideas of beverage sizes. Europeans tend to drink hot chocolate in small mugs or demitasse cups, while Americans are accustomed to over-sized mugs for their hot drinks. I, too, would be disgusted by the idea of drinking a huge mug of (basically) melted chocolate, but I find that drinking chocolate is a wonderfully satisfying winter drink when served in smaller quantities." From: http://coffeetea.about.com/b/2009/10/16/hot-cocoa-vs-drinking-chocolate.htm
There are several delicious brands commercially available, but I have a hard time obtaining them in my area, so I decided to make my own mix, combining cocoa powder and some dark chocolate. It's easy, absolutely divine, and would make a lovely gift, too. If you have never tasted "hot chocolate" made this way, you are in for a wonderful surprise.
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Printable Recipe
BRYANNA'S
HOMEMADE DRINKING CHOCOLATE MIX
Servings: @15
Drinking chocolate
provides a rich, velvety, not-too-sweet chocolate hit-- an espresso cupful (using 1/4 cup non-dairy milk), which is
small, but very satisfying.
1 cup unsweetened
cocoa powder (preferably fair trade, organic, Dutch-processed)
5 tablespoons good-quality semisweet chocolate chips (preferably fair trade, organic)
OR USE 2.3 oz./66g chopped good quality semisweet chocolate (preferably fair trade, organic)
OR USE 2.3 oz./66g chopped good quality semisweet chocolate (preferably fair trade, organic)
1/2 cup + 3
tablespoons brown sugar, coconut sugar or Sucanat (dehydrated sugar
cane juice)
4 teaspoons
cornstarch (organic is available)
1 pinch salt
OPTIONAL: (Note:
Add flavorings just before serving, for better flavor.)
pure vanilla
extract, chili powder, cinnamon, grated orange rind or other
flavoring of your choice, to taste
FOR EACH SERVING,
ESPRESSO-STYLE:
2 tablespoons Homemade Drinking Chocolate Mix
2 tablespoons Homemade Drinking Chocolate Mix
1/4 cup non-dairy
milk of choice, or water, if you prefer (I use Silk Original Soy)
To make the the
Drinking Chocolate Mix:
1. In a very dry
blender container, grind the cocoa, chocolate, sugar and cornstarch
at high speed until there are no lumps in it. Store in a clean, dry
jar, tightly covered.
To prepare the hot Drinking Chocolate:
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| Those lumps you see, BTW, are not chunks of chocolate-- they are clumps of the powder |
1. For each serving, mix 2 tablespoons
of the Drinking Chocolate Mix into 1/4 cup non-dairy milk (or use water,
if you prefer) .
2. If you are making only 1 or 2 servings, you can combine the Drinking Chocolate Mix with the milk in the espresso cup(s) with a very small wire whisk.
3. For 3 or 4 servings, you can blend with a hand-held immersion blender in a 1 qt. Pyrex pitcher until well mixed and quite frothy and heat it in the microwave in the same pitcher. 4.) You can use a blender if you are making a larger batch, and transfer it to a 2 qt. Pyrex pitcher for microwaving. Make sure that there is plenty of room for a larger batch to froth up.
2. If you are making only 1 or 2 servings, you can combine the Drinking Chocolate Mix with the milk in the espresso cup(s) with a very small wire whisk.
3. For 3 or 4 servings, you can blend with a hand-held immersion blender in a 1 qt. Pyrex pitcher until well mixed and quite frothy and heat it in the microwave in the same pitcher. 4.) You can use a blender if you are making a larger batch, and transfer it to a 2 qt. Pyrex pitcher for microwaving. Make sure that there is plenty of room for a larger batch to froth up.
I heat the
mixture in the microwave-- at High power for 30 seconds for one serving, or about 50 seconds for 2 servings, adding seconds as appropriate if your microwave is lower power. 2 minutes for 3 or 4
servings should be fine. The mixture should stay frothy and thicken a bit.
If you prefer the stovetop method, heat the mixture in an appropriately-sized saucepan over medium heat. Once the chocolate starts to melt, gently whisk the mixture to combine. Bring the mixture just to the boil-- keep an eye on it! If you are adding a flavoring, this is the time, but don't overdo it!
If you prefer the stovetop method, heat the mixture in an appropriately-sized saucepan over medium heat. Once the chocolate starts to melt, gently whisk the mixture to combine. Bring the mixture just to the boil-- keep an eye on it! If you are adding a flavoring, this is the time, but don't overdo it!
Serve in small
espresso cups and enjoy immediately!
Nutrition Facts
Serving size: 1/4 cup non-dairy milk (not coconut) + 2 Tablespoons Drinking Chocolate mix
Amount Per
Serving
77 calories, 13 calories from fat, 2g total fat, 0mg cholesterol, 7.6mg sodium, 135.4mg potassium, 16.9g carbohydrates, 2.3g fiber, 10.5g sugar, 1.5g protein, 2.6 points.
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Enjoy!
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2 comments:
this looks great, i will have to give it a try! i like my hot chocolate on the rich side anyways. my current go to warm drink is champurrado, a mexican hot chocolate lightly sweetened and thickened with masa--it's a bit like drinking chocolate pudding! (in a good way.)
This sounds delicious! I'm such a chocoholic.
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