Makara
French-Cream Hot Chocolate
2 1/2 oz. semisweet
chocolate
1/4 cup corn syrup
3 T. water
1/4 tsp. Makara Cinnamon
1/2 tsp. vanilla
1 cup whipping cream
3/4 tsp. Makara Cinnamon
4 cups milk
In a small saucepan,
stir chocolate, corn syrup and water over low heat until
chocolate melts and mixture is smooth and no bits of chocolate
remain. Stir in Makara Cinnamon and vanilla.
Chill. Beat cream until almost stiff. Stir in 3/4 tsp. Makara
Cinnamon. Add cooled chocolate mixture slowly, continuing
to beat until mixture is light. Refrigerate. Just before
serving, pour boiling water into 8 cups or mugs to heat
them. Then heat the milk until very hot, not boiling. Pour
the hot water out of the warmed cups and spoon an equal
amount of whipped chocolate Makara cream into
each of eight cups. Add one-half cup hot milk to each; stir.
Serve immediately. Serves 8.
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