Tips: An appropriate name for a drink that’s half
espresso and half hot chocolate! This is bittersweet, with a bit
of thickness to it, and very rich; although the recipe yields only
a trifle over 1-1/2 cups, that’s plenty for 4 servings. Serve
this very hot with a dollop of lightly sweetened whipped cream floating
atop it as a special brunch beverage, or serve it after a light
dinner as a combination of after-dinner dessert and coffee (if caffeine
keeps you awake at night, though, serve this early in the day!).
Change the flavor of this by substituting a small amount of a compatible
liqueur for the vanilla; add the liqueur just before serving (dark
rum or orange would go nicely). You can also play with the amounts
of espresso powder and/or granulated sugar.
Make sure you use a heavy-bottomed, nonaluminum pot, and remember
to stir this almost constantly as it heats. You must use semisweet
and unsweetened chocolate of excellent quality—the supermarket
stuff won’t do! I’m using chocolate I bought from www.chocolatesource.com,
but use your favorite source. You’ll need a small whisk or
small slotted spoon to stir this, as well as a heat-resistant rubber
If there are any leftovers, cool briefly at room temperature, then
chill, covering tightly when cold (the mixture will keep for a day
or three). Reheat in the microwave at 50% (medium) power for short
intervals, stirring thoroughly after each, just until very hot.
Yield: 4 servings
- 1 to 2 tsp granulated sugar (depending upon your sweetness preferences)
- 3/4 tsp. instant espresso powder
- Few grains of salt
- 1/2 cup whole milk
- 1/2 cup water
- 4 ounces best-quality semisweet chocolate, chopped medium-fine
or as chips
- 1 ounce best-quality unsweetened chocolate, chopped medium-fine
- 1 tsp. vanilla
- Lightly sweetened whipped cream
- Ground cinnamon
In a small cup, combine sugar, espresso powder, and salt. Set
aside near stovetop.
In one quart, heavy-bottomed, nonaluminum pot, combine milk and
water. Heat over low heat, stirring often, until hot. All at once,
add sugar-espresso mixture and both chocolates.
Continue heating over low heat, stirring almost constantly with
small slotted spoon or whisk. Scrape down sides and bottom of pot
once or twice during this time. When mixture is steaming hot, check
for simmering: stop stirring very briefly to look for a bubble or
two breaking the surface. Once you see that, resume stirring/whisking;
cook and stir for 30 to 45 seconds (mixture will thicken slightly).
Remove from heat; immediately stir in vanilla.
Divide among small cups or mugs. Garnish with a dollop of lightly
sweetened whipped cream and a small pinch of ground cinnamon. Serve
© Stephanie Zonis provides the above information
to anyone, but retains copyright on all text. This means that you
MAY not: distribute the text to others without the express written
permission of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify or
re-use the text on this system. You MAY: print copies of the information
for your own personal use; store the files on your own computer
for your personal use only; reference hypertext documents on this
server from your own documents.