Drinking Chocolate: A Wintertime Treat!

Drinking chocolate blows hot chocolate out of the water. Literally. Water is not a part of the recipe.

If you order a hot chocolate in any American restaurant, you’ll likely get Swiss Miss powder mixed with water and some whipped cream. The next level up consists of milk usage INSTEAD of water, with real, bona fide marshmallows. That’s the cream of the crop, right?

WRONG. Behold: European drinking chocolate. Drinking chocolate is thicker, creamier, and much more filling than the average instant cocoa. I’ve enjoyed it in restaurants before, and have longed for it a great deal this year! After diving into the French diet (which, despite my efforts, did not last; surprise, surprise), I rediscovered the treat. But the question remained: how do I make this at home?

I had hoped that with all the anglophiles and francophiles out there, someone would upload their own version of European drinking chocolate for us mere mortals to enjoy. Alas, someone did!

To avoid the usual scrolls and scrolls to just get to the freakin’ recipe already, here’s how to make a warm mug (or four) of European drinking chocolate.

A NOTE: This is NOT a recipe of my own creation. It is THIS person’s recipe. I am no gourmand. Subsequently, I just use THEIR recipe.

THE DRINKING CHOCOLATE INGREDIENTS (SERVES FOUR AVERAGE MUGS OR TWO BIG MUGS)

1. 1. 8 oz of chocolate. Use bars of at LEAST 70%. The recipe above clarifies that one should go higher, but I prefer things to literally taste like liquid chocolate. As a result, I stick with 70% chocolate bars.
   2. 1 1/2 cups of whole milk. Lactose intolerant dairy lovers beware.
   3. 1/2 cup of heavy cream. Seriously guys, grab your lactaid.
   4. 1/2 tsp. of espresso powder. I frequently see espresso powder listed as a recommended ingredient for chocolate dishes. The inclusion tends to come with a note reading something like “this will bring out the cocoa flavor, not make your dessert taste like coffee.” I always felt skeptical about this inclusion. However, I took a chance on this recipe, figuring that coffee drinks taste better than coffee brownies. Happily, the note bears weight! The espresso powder compliments the cocoa so lovely that it may see itself in a brownie in my future.
   5. 2 tsp. powdered sugar. Sweets for the sweet!
   6. Whipped cream to top

 

THE ACTUAL DRINKING CHOCOLATE RECIPE

1. Chop the 8 ounces of chocolate and set aside for later. I recommend buying bars that divide into squares; separate one square or two for topping and chop the rest!
2. Add all other ingredients (except the whipped cream) to a small saucepan. Whisk on medium heat until tiny bubbles form at the edges of the pot. DO NOT LET THE LIQUID BOIL.
3. Once the recipe begins to slightly bubble (again, not boil), remove from heat and add the chocolate.
4. Stir the ingredients. Return the pot to a low heat if the chocolate needs more time to melt into the beverage.
5. Once the ingredients combine, pour into either two large mugs or four smaller ones.
6. Add a dollop (or more, at your discretion) of whipped cream!
7. Grab that last square or two of chocolate and grate it over the whipped cream. That chocolate dusting certainly adds a nice aesthetic touch!
8. Serve and enjoy!

I promise, this recipe is not to be missed. In fact, I made it this morning for myself! However, I regrettably realized too late that I had not any whipped cream left. Thus, I made my own whipped cream! If I can do this, anyone can.

A NOTE: See above note about my lack of imagination in the kitchen. This is NOT my recipe, this is someone else’s.

HOMEMADE WHIPPED CREAM INGREDIENTS

1. 1 cup heavy cream or whipping cream
2. 2 tbsp. powdered sugar or granulated sugar*
   1. *I used powdered sugar, and the OG recipe notes that in small batches, what type you use is negligible. That said, the recipe notes that for large batches, powdered (confectioner’s) sugar is the way to go!
3. 1/2 tsp. vanilla extract

 

THE ACTUAL HOMEMADE WHIPPED CREAM RECIPE

1. Combine all ingredients in a bowl.
2. Using a stand or hand mixer, whisk ingredients together.
3. That’s it. It’s that easy.

I halved the proportions above and had plenty to serve myself and still have leftovers! Truth be told, I’m so proud of myself for making my own whipped cream. I don’t think I’ve ever done that before today! Try something new, and you’ll rarely be disappointed.

Cheers to the cold weather, and all the warm drinks that come with it!