Brazilian hot chocolate involves coffee, rich dark chocolate and cinnamon. There's vanilla extract (or real vanilla bean if you like) in there as well, which makes this a spicy and tropical breakfast drink, or a drink for anytime, actually. But you have to get your stuff together to do this one.
Melting dark chocolate is a pain. Put it in the microwave or on direct heat and you get a hard, burning mess. The recipe calls for a double boiler, but I don't have one. Fortunately I have two sauce pans that stack tightly on top of each other. Boiling several cups of water in the pan beneath gave the right indirect heat to melt the chocolate.
Taza chocolate is a rich stone-ground chocolate with grainy cocoa nibs. It actually melts well but gives a thick texture to the hot chocolate drink.
The recipe is for four servings, which is good. If you go through this much trouble, you should have something to show for it.
- 1 oz. unsweetened dark chocolate (Taza used)
- 1/4 cup sugar
- dash salt
- 8 oz. boiling water
- 8 oz. hot half-and-half
- 12 oz. hot coffee
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com