This year Valentine’s Day falls on a very wintry Sunday and what could be more delicious than a steaming cup of Le Chocolat Chaud, Hot Chocolate, made the French way sipped slowly on a bitterly cold morning? No powdery mixes with water added, but a full rich cup made with hot milk, good quality bittersweet chocolate chopped, raw sugar and vanilla extract. After all it is Valentine’s weekend and a little effort is called for. Nothing fancy or costly, just a cup of love.
Maybe a pinch of cayenne for some extra heat, or cardamom for a bit more exotic flavor?
Chopped Callabaut chocolate and sugar added to a cup…..
…hot steamy milk slowly poured in while stirring to melt the chocolate.
Make it, sip it, share it. Be kind, be well. Love and be loved.
Le Chocolat Chaud or Hot Chocolate
- very good quality bittersweet or dark chocolate, chopped
- whole milk (or you can use other milks of your choice)
- raw or turbinado sugar
- vanilla extract
- optional: cayenne pepper, cardamom
- For each cup of chocolate heat 1 cup of milk slowly, until steamy, but not boiling.
- Add a couple of tablespoons of chopped chocolate to each cup.
- Add in sugar to taste and a bit of vanilla extract.
- Slowly pour hot milk over chocolate mixture in each cup and stirring until melted. Top cups off with more hot milk and serve.
- Optional prep idea: Put all ingredients for multiple cups together in a saucepan, heating over medium heat while whisking. Serve hot.
Adapted from a recipe by David Lebovitz
Rewritten and reposted from Jan. 2016 Food on Fifth.
I am always hesitant to post a blog at the first of a new year. It seems that one should say something profound or wise about the past year or the one upon us. I do not make resolutions to break, nor promises to myself that I have no intentions of keeping. Although it can be a time for reflection I approach it as a time to regenerate and pretty much do “nothing”.
How does one do “nothing”? The answer for me is very intentionally and purposefully. In fact I have been doing “nothing” with gusto! I have playing in my kitchen trying out recipes from my ever-growing list, watching BBC shows on cable on rainy days, reading, taking long walks, having lunch with friends, reading, having coffee in bed while reading, eating at new restaurants we have been intending to try all year, spending fun time with the family, seeing a movie or two! That is how I have spent a lot of the Holiday week…”doing nothing”…..really!
One chilly morning this week, while again attending to my art of “doing nothing”, I made myself a hot cup of “Le Chocolat Chaud”. This very Parisian hot chocolate has been on my list of things to try for a long time. I had it in Paris many, many years ago and have never forgotten it. My version is based on a recipe by David Lebovitz with my addition of a splash of vanilla and I used turbinado sugar instead of classic brown baking sugar.
Very good bittersweet chocolate is the starting place. I used Callebaut from Belgium.
A large cup or mug, steaming hot milk, turbinado sugar and a splash of vanilla extract along with the chocolate is all you need to make the most heavenly flavored cup of hot chocolate you will ever drink.
May your days be bright, your nights be cozy, and your 2016 the best year you can possibly have. Stay well.
Drinking Le Chocolat Chaud While Doing Nothing on New Years
- 2 cups hot milk (I use whole, but any including Almond milk will work)
- 6 ounces of good quality bittersweet chocolate, chopped
- turbinado/raw sugar
- options: vanilla extract; a pinch of cayenne pepper; a pinch of cardamom
- Into two cups or mugs place 3 ounces chopped bittersweet chocolate.
- Add turbinado sugar to each cup to taste.
- Pour steaming hot milk into each cup and let sit for 1 minute.
- Stir until the chocolate has melted and the sugar dissolved. Add a splash of vanilla if desired. Sip!
Note: You can also make this recipe by putting the ingredients (or doubling for 4 or more people)into a saucepan and heating over medium heat while whisking.
Teresa Blackburn http://www.teresablackburnfoodstyling.com
Adapted from a recipe by David Lebovitz, living the sweet life in Paris his really fabulous blog.