Spiked Hot Chocolate - Perfect for Valentine’s Day
Find yourself ODing a bit on chocolate today? Want to find a new way to put it to use? Then you may want to mix up this Spiced Hot Chocolate Drink from the folks at Martha Stewart’s Blueprint magazine. Chocolate, Kahlua, coffee beans … I bet it goes down real smooth, and a perfect way to warm up your insides.
Spiced Hot Chocolate
Serves 2
1/2 cup milk
1 cup heavy cream
1/4 cup whole coffee beans
2 oz semisweet chocolate (61% Valrhona), chopped
2 tablespoons Kahlua
1 teaspoon confectioners’ sugar
1 tablespoon dark chocolate-covered coffee beans, chopped
In a saucepan over medium heat, combine milk, 1/2 cup cream and whole coffee beans. Bring to a simmer, turn off heat, cover and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk and cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners’ sugar until soft peaks form. Divide the hot chocolate between two cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.
