Even down here in sunny Florida you’ll see native Floridian’s donning winter jackets (while the snowbirds from up north walk around in shorts and sleeveless tops). Dinner means making heartier meals and the drinks are now HOT rather than COLD.
One of my favorite drinks of the season is Hot Chocolate. I’m not a big lover of the packaged stuff (you won’t see any little packets around the mansion), but rather I like taking the time to make the REAL Chocolate Chaud at home (just like I have at Le Pain Quotidien).
Chocolate Chaud
6 ounces fine-quality semisweet or bittersweet chocolate, chopped (I like Cote D’or)
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar (to taste)
Heavy Cream
Kahlua to taste
In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring until smooth.
Remove top of double boiler pan and whisk in the 3 tablespoons hot water.
Steam the milk (I use the wand from my espresso maker)
Divide the chocolate between 4 bowls
Stir 3/4 cup hot milk into each bowl
Whipped Cream
Whip the heavy cream with your mixer, adding Kahlua a little at a time to taste.
Pass sugar and whipped cream in separate bowls; add to taste.
Makes 4 servings.
