From Dylan’s Candy Bar by Dylan Lauren
Ingredients:
1 cup whole milk
5 tablespoons (1 ½ ounces) Dylan’s Candy bar Belgian Chocolate shavings. Or 1 ½ ounces good-quality dark chocolate or milk chocolate, finely chopped
1 teaspoon sugar (if using dark chocolate)
2 spoonfuls whipped cream
1 tablespoon mini marshmallows
Directions:
Heat the milk in a small, heavy saucepan just to a simmer over moderately low heat.
Whisk in the chocolate and, if needed, the sugar. Whisk until chocolate is melted and mixture is smooth. Serve in a mug, topped with whipped cream, marshmallows, and extra chocolate shavings. Makes 1 cup.
Get Creative with your Cocoa:
- Instead of traditional marshmallows, add a Snowman Peep to your cup of cocoa for a cute and creamy topper.
- Make your own version of Aztec hot chocolate by adding ¼ teaspoon chili powder, ¼ teaspoon nutmeg, and ½ teaspoon cinnamon to milk before steaming.
- For a minty twist, stir your cocoa with a candy cane or add a few fresh mint leaves to the hot milk and let it soak for 8 to 10 minutes. Dunk in a Peppermint Patty!
- Brew a white hot chocolate: use 2 ounces finely chopped white chocolate instead of dark chocolate and no sugar.
- Make a chai cocoa by changing the above white hot chocolate: heat milk with 1 small cinnamon stick, ¼ teaspoon groun cardamon, 2 whole cloves, and ¼ teaspoon black peppercorns. Whisk in the white chocolate until smooth, pour the mixture through a sieve, and discard the spices. Best served with gingerbread cookies!
- Want a cocoa with a kick? For those twenty-one years old and above, stir in an ounce of Kahlua, Irish cream, hazelnut liqueur, or peppermint schnapps. Drop in rum cordials.
Excerpted from Dylan's Candy Bar by Dylan Lauren Copyright © 2010 by Dylan Lauren. Photograph Copyright © 2010 by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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