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!
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.
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