Baby, it’s cold outside.
I have the runny nose and cough to prove it. I’m not built for the cold, crisp air that has been inhabiting the city in the past few days. Prior to San Antonio, I lived in San Diego where the sun shines and the wavy beach hair lasts all year long. However, I love the holidays. In theory, I love the cold. I love the warmth of a fire and a mug full of hot chocolate in my hand.
In reality, I hate the cold. I don’t have a working fireplace but I still do love a mug full of hot chocolate in my hand while watching Love Actually. One of my favorite hot chocolate recipes is this easy, vintage, French hot chocolate. In all honesty, put “French” in front of anything and I’ll want to try it that much more. I love European cultures but I digress…
I found this recipe while searching for an elegant and easy hot chocolate recipe that is perfect for entertaining. It comes from one of my favorite vintage cookbooks, The Gold Cookbook by Louis P. De Gouy. I love how you control how rich you would like your hot chocolate. You make the chocolate ahead of time and add it to scalding hot milk. If you’d like more chocolate, add another spoonful.
- 2 1/2 ounces of semi-sweet chocolate
- 1/2 cup of fresh brewed coffee
- 1/4 cup sugar
- 1/8 tsp cinnamon
- 1/4 cup of heavy cream (whipped)
- pinch of salt
- Combine chocolate, coffee, sugar, cinnamon and salt in a double broiler and bring to a boil.
- Once at a boil, remove from heat and stir, then return to the double broiler. Do this about four times, until blended together. Remove from heat and cool completely.
- While the chocolate is cooling, whip the heavy cream. Once chocolate is cooled completely, fold in the whipped cream into the chocolate.
- Chill in the refrigerator. When you’d like some hot chocolate, pour a spoonful of chocolate into scalding milk and stir. If you’d like more chocolate, add another spoonful.