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Hot chocolate

Tuesday, 05 October 2010 12:42

Written by Admin

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We’re loving this chocolate version of a Paralyzer as a dessert replacement—and the recipe couldn’t be simpler: pour all ingredients over ice in a tall glass.

Serves one.


hot_chocolate2

 

Chocolate Nut

 

1 oz Amarula Cream

1 oz Frangelico

 

1 oz Crème de Cacao

 

chocolate syrup

Hazelnut truffle lovers will be sure to fall for this. In a cocktail shaker filled with ice, pour over all ingredients and shake. Strain into a martini glass and garnish with chocolate syrup.

Serves one.

 

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Black Pearl Chocolate Breve

Double shot of espresso

4 oz half and half cream 

chocolate syrup

shaved chocolate

Traditional Breve is a short shot of espresso with a dollop of steamed cream. The “Black Pearl Chocolate Breve” is a rich chocolaty spin on the traditional, packing a chocolaty wallop. Pour chocolate syrup to taste in the bottom of a 6 to 8 oz glass. Steam the cream into a rich foam. Draw the espresso shots directly into the glass. Pour cream over espresso and garnish with shaved chocolate. If you don’t have an espresso maker, visit dishmagazine.ca for instructions.

Serves one.

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Mexican Hot Chocolate

1/4 cup cocoa powder

1/4 cup sugar

3/4 tsp cinnamon

4 cups milk

1/4 cup half and half

3/4 tsp pure vanilla extract

Traditional Mexican hot chocolate is made using a molinillo or turned-wood whisk. This easy revision using a regular whisk may not be as frothy, but the flavour is there.

In a medium saucepan over medium heat, heat 1 cup of milk until scalding. Whisk in cocoa, sugar, cinnamon and remaining milk. Bring to a boil, whisking constantly. Remove from heat. Whisk until frothy, then add cream and vanilla.

Serves four to six.