Ok, so the weather in NYC has dropped down to a chilly 20 degrees (on my wind whipped block right off the Hudson river it feels more like -20). And the one thing that I have been jonesing for more than anything after my Artic walk from the subway is a nice hot cup of Hot Chocolate, or Cocoa as you may have heard it referred to as.
But how do you make the perfect cup of Cocoa? What are the proportions? What do you use? And how do you make it turn out so damn good that after your second mug full you are ready for chocaholic anonymous?
I went to THE place for raw chocolate in NYC. Pure Dark, to find out just how to make the perfect cup ‘o Co. Check out the video here:
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And experiment away with your cocoa. Pure Dark recommends adding Cardamon, Chili Powder and Ground up freeze dried berries to your cocoa. Recently I have been obsessed with adding rum extract to my soy based cocoa, and I just tried cocoa made with Earl Grey tea leaves and it was delish!
Do you guys have any tips and tricks for your perfect Cup ‘o Co? Let us know!
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01.06.10 @ 11:11 am
Hi Rachel,
I received some Key Lime Curd and I am wondering what do I make with it?
03.02.10 @ 5:37 pm
Whatever recipe you use for hot chocolate, remember a pinch of salt brings out the flavor. Also, there is no (NO) packaged supermarket mix that makes real hot chocolate and marshmallows are for little kids,whip cream and Grand Marnier are for adults
03.02.10 @ 9:23 pm
My family sometimes makes this hot chocolate I found in Joy of Cooking: Melt in top of a double boiler, 2 oz. chocolate and 1/2 cup boiling water. Scald 3 & 1/2 cups milk with 1 vanilla bean, or add 1 t. vanilla just before serving. Dissolve 1/4 to 1/3 cup sugar and 1/8 t. salt in the hot milk. Remove vanilla bean if you used it. Pour the hot milk mixture to the smooth chocolate mixture and beat well with wire whisk. Add 1 stick cinnamon in each cup, if desired, and/or top each cup with 1 T. whip cream at room temperature. Can also be served over ice.