Tuesday, January 29, 2008

Bubbles and Sunshine

Again with something warm and soothing to inspire a little sunshine into the cold of Winter. It seems to me all the snow outside will never melt, there is so much snow this year! One of the only things I truly love about winter is hot chocolate. Up until this year though, I had never made my own. Store-bought packets of “just add water” hot chocolate is all I’d ever used at home. Until yesterday…

I really needed a pick me up as I had just taken down my Christmas decorations (yes, January 28th and my Christmas Tree was still up, I am not a organized person if you must know!) and I remembered a recipe I saw a few weeks back on Orangette. A wonderful, cappuccino-like hot chocolate, that really was as incredible as she described it. I mixed things up a little though by using milk chocolate instead of bittersweet, decreasing the sugar and adding a heaping ½ teaspoon of instant espresso powder. It was incredible. All the wonderful bubbles... I will never, ever drink packets of instant hot chocolate ever again. I can’t wait to try it again with bittersweet chocolate or even white chocolate! Oh! the possibilities!

And so, since this hot chocolate is both liquid and comforting, the photo at the top is my entry for this month’s CLICK event hosted by jugalbandi.



Hot Chocolate
Adapted from Orangette

1 ½ cups whole milk
2 ½ tbsp. water
½ tbsp. granulated sugar
3 oz. milk chocolate, finely chopped
½ to 1 tsp instant espresso powder

In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate and the espresso powder. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender - and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy.

Serve immediately.


Note: Should you have any leftover hot chocolate, you can store in the refrigerator for 2 days. Reheat it gently over low heat, stirring occasionally, until hot. Blend for 1 minute; then serve immediately.

Yield: 2 servings

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8 comments:

Cookie baker Lynn said...

Looks like the perfect warm-up for a chilly day!

Patricia Scarpin said...

Just what I need today - it's so gray and rainy here in Sao Paulo, it doesn't look like it's summer at all.

made healthier said...

I like it, looks nice and frothy! It has also been very rainy in Hawaii all winter.

LyB said...

Lynn - It is, although it's been more than chilly these days, -30C is downright cold!

Patricia - If only it were only gray and rainy over here :)

made healthier - It's almost like a cappuccino, with a little espresso powder it's perfect to add a little sunshine to a dull day!

Eva said...

You've got a lovely header on your blog! I like it a lot!

LyB said...

Eva - Thank you so much, you're the first person to say that! :)

Kristen said...

Such a great entry! Looks delicious.

LyB said...

Thank you Kristen!