Malted Hot Chocolate Mix
Makes 3 c., enough for 12 1-cup servings. Delicious recipe from Cook’s Illustrated Nov/Dec 2014 issue. This is not very sweet, more of an adult
sipping chocolate. For each serving heat
1 c. milk in a small saucepan over medium heat until it starts to steam and
bubbles appear around the edge of the saucepan.
Add ¼ c. of this mix and continue to heat, whisking constantly, until
simmering, 2-3 minutes longer. Pour into a
mug and serve.
¾ c. sugar
6 oz.
unsweetened chocolate, chopped fine
1 c.
unsweetened cocoa powder
½ c. malted
milk powder
5 tsp.
cornstarch
1 tsp.
vanilla extract
¾ tsp.
kosher salt
Process all ingredients in food processor until ground to
powder, 30 to 60 seconds. Transfer to
airtight container and store at room temperature for up to 2 months.
Melted Ice Cream Hot Chocolate
Serves 4. This sweet
version is from the Dec. 2014 issue of Food
and Wine. The little bit of salt on
top is genius.
2 c. milk
½ c. sugar
flaky sea
salt
1 c.
unsweetened cocoa powder
1 pint
vanilla ice cream, softened
marshmallows
for serving
In a medium saucepan, combine milk with sugar and a pinch of
salt and cook over moderate heat, whisking, until sugar dissolves, about 3
minutes. Whisk in cocoa powder until
incorporated. Add ice cream and cook
over moderate heat, whisking, until smooth and hot, about 3 minutes. Ladle into mugs, top with marshmallows, and a
bit more salt.
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