This is my favorite way to hot chocolate bliss...those Spanish know a thing or two about hot chocolate, let me tell you. None of this powdery mix junk, this is the real deal : chocolate, sugar, milk, simmered together until it's super thick and rich and luscious...almost pudding-like, but still drinkable. Trust me on this one, once you try it you'll never settle for Swiss Miss again.
The recipe is from "The Vegetarian Epicure (Book Two)", by Anna Thomas. I've mentioned Book One in a previous blog...my very first cookbook of my very own, given to me when I was just a little girl and giving me a huge start in my quest for culinary greatness. Book Two explores more "foreign" dishes, well at least "foreign" for the time... Spanish, Italian, Mexican, Indian...definitely all with a 70's bent, complete with when to pass around the joint :). Okay, so maybe the books are a little dated now...but both will always hold a special place in my heart. And both still have some damn fine recipes.
The only update I make to this one is to use the darkest cocoa powder I can find...Hershey's makes a Special Dark version which works perfectly.
|dark and delicious|
|screaming for whipped cream !! |