The Perfect Cup of Hot Cocoa
By Chef Robin White, The Daily Basics Chef
Cappuccino Stencils from The Stencil Library
Yes, it is winter in the Northern Hemisphere (you Aussie’s and Argentinians readers can save these recipes for next July!) and we are chilled to the bone, yes, even in Florida. There is nothing quite as cozy and soul nourishing as a good cup of Hot Chocolate. Rich? Fattening? Yes, but you don’t have to drink a vat of it. Using wholesome ingredients creates the perfect cup that will hit the spot and be totally satisfying!
Our Chef & Food Editor, Chef Robin White, knew you’d need her perfect Hot Chocolate and Home Made Marshmallow recipes for this contemplative month of January, so here it is . . ..
Hot Cocoa
The trick to hot chocolate is using the very best ingredients you can find. This is true in any recipe we are preparing. Turn over a new leaf this 2011 and shop for the best and freshest in the area in which you live. You can add more or less sugar to this recipe. Taste as you go.
Ingredients
3 cups whole milk
1 cup half-and-half
1/4 cup good quality Dutch process cocoa powder (unsweetened)
1/2 cup sugar
1/8 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
To Prepare:
- Place milk and half-and-half in a sauce pan and heat to a simmer over medium heat.
- Meanwhile, stir together the cocoa powder, sugar, and cinnamon.
- A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste.
- Scrape the cocoa mixture into the saucepan with the milk and simmer 2-3 minutes; do not let it boil.
- Stir in the vanilla and serve. Do not let it simmer too long after you add the vanilla, it could curdle!
- Pour into serving cups and add a few homemade marshmallows for a even more special treat.
need a helping hand sometimes.
Thanks so much to the Food Network Kitchens for having this recipe available to us chefs who need a helping hand sometimes. We are lucky to have you cooking all day trouble shooting things so we do not have to.
Home Made Marshmallows
Having made marshmallows only once in my lifetime, and not being the greatest baker or candy maker in the world, I decided to go on the internet and pull the recipe I used myself when I did this. It was very easy and I would do it again.
The problem is, once you have homemade marshmallows, your finished with ever eating packaged ones again. Try dipping these in warm chocolate and tossing in toasted coconut.
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Ingredients:
1 1/4 cup of cold water
2 – 1/4 oz packets of powdered gelatin
1/2 cup of confectioners sugar
1/2 cup of cornstarch
1/2 cup corn syrup
1 1/2 cup granulated sugar
1/4 teaspoon of salt
To Prepare:
-Combine 3/4 cup cold water and two 1/4-ounce packets powdered gelatin in a small bowl.
- Mix 1/2 cup each confectioners’ sugar and cornstarch in a separate bowl. Sprinkle half of the cornstarch mixture in an 8-inch square pan.
- Cook 1/2 cup corn syrup, 1 1/2 cups granulated sugar, 1/2 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat until 235 degrees on a candy thermometer, 6 to 8 minutes.
- Combine the syrup, gelatin mixture and the seeds from 2 vanilla beans in a large bowl.
- Beat with a mixer on medium high until thick and fluffy, about 6 minutes.
- Scrape into the pan and spread evenly with a buttered spatula.
- Sprinkle with the remaining cornstarch mixture. Let dry overnight, then slice into squares.
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